Grass Fed Lamb Stew with Red Wine and Garlic Mushrooms
I am always in the mood for a good hearty STEW as the snow starts falling and our plans for the Holidays begin to surface. It’s just that time of year when winter hits that you want a big bowl of that hearty Stew.
Ingredients
- 2 lb Grass-Fed Lamb meat
- 1/2-3/4 cup Red Wine
- 4 cups Mushrooms (Quartered)
- 2 cloves garlic, minced
- 3 tbsp Organic Coconut Oil
- 4 slices center-cut Free Range, Grass Fed bacon
- 6 large carrots, roughly chopped to desire
- 2-3 cups freshly chopped peas
- 5 cloves garlic, smashed
- 2 Vidalia onions, roughly chopped to desire
- 1/4 cup Coconut Flour
- 3 bay leaves (whole)
- 2-3 tbsp Sea Salt and freshly ground black pepper
- 3/4 cup coconut milk
- 1/3 cup melted organic butter
- 3 tbsp freshly chopped parsley
- 3 tbsp fresh tarragon leaves
- 2 cups chopped celery
- 1/2 tsp ground cumin
Instructions
- In a large pot or saucepan, add the coconut oil and bacon. When the bacon turns slightly brown, remove it from the pot and set aside. melt butter over medium heat.
- Add onions, celery, peas and carrots until onions are tender about 5-6 min.
- Add Grass Fed lamb with garlic and mushrooms to mixture and brown for 5-6 minutes.
- Add 1/2 – 3/4 cup Red Wine.
- Add cumin, bay leaf, black pepper and salt and stir until fragrant.
- Chop bacon into 1/4 inch pieces and add to pot.
- Stir in coconut flour, coconut milk, and butter and let simmer.
- Simmer for 20-25 minutes then remove bay leaf and serve.