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Lamb Stew with Sherry and Mushrooms
- 3 tablespoons olive oil
- 4 slices center-cut bacon
- 2 pounds lamb stew meat
- 4 cups button mushrooms, quartered
- 4 large carrots, cut in chunks
- 2 small Vidalia or other sweet onions, cut in chunks
- 5 cloves garlic, smashed
- 1/4 cup all purpose flour
- 4 cups beef stock
- 1/2 cup dry sherry
- 3 bay leaves
- Kosher salt
- Freshly ground black pepper
- 1 cup heavy cream
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons fresh tarragon leaves
- 1 (10 ounce) bag petit frozen peas
- Buttered noodles, for serving
- Add the olive oil and bacon to a large pot over medium high heat, Cook the bacon, turning occasionally, until just crisp. Drain the bacon on a paper towel lined plate, then coarsely chop it and set it aside. Add the lamb to the pot and brown the meat on all sides, about 3 minutes per side. As the pieces brown, remove them from the pot with a slotted spoon and reserve on a separate plate.
- Add the mushrooms, carrots, onions, garlic and bacon to the pot and stir. Sprinkle in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot, but leave a vent for the steam to escape. Bring the mixture to a simmer and cook until the meat is tender and almost falling apart, about 2 hours.
- Add the cream, parsley, tarragon and peas. Simmer until peas are tender, about 8 minutes more. Serve the stew over buttered noodles.