Sweet Potato and Wild Mushroom Irish Lamb Stew Recipe

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Recipes.net Team Published: March 1, 2020 Modified: October 13, 2020
Sweet Potato and Wild Mushroom Irish Lamb Stew Recipe

This lamb stew is not just any ordinary lamb stew. It has a delicious combination of ingredients such as sweet potatoes, wild mushrooms, and tender chunks of lamb. You’ll be left satisfied with just a hearty bowl of this lamb stew recipe.

How To Make Sweet Potato and Wild Mushroom Irish Lamb Stew

  • olive oil
  • 3 lb lamb shoulder (cut into 2-in. pieces)
  • 1 onion (diced)
  • 2 tbsp garlic (minced)
  • salt
  • black pepper (freshly ground )
  • ½ cup flour
  • 4 oz unsalted butter
  • 1 cup red wine
  • 3 cup veal stock
  • 1 tbsp dijon mustard
  • 2 cup wild mushrooms (sliced)
  • 1 lb sweet potatoes (peeled and cut into 2-in. pieces)
  • ½ lb Yukon Gold potatoes (peeled and cut into 2-in. pieces)
  • 2 tbsp thyme (fresh )
  • ½ cup pumpkin seeds (toasted)
  1. In a large, heavy bottomed pot, heat oil. Add the lamb and sauté until browned on all sides, about 5 minutes.

  2. Remove lamb to a plate. Add the onion and sauté until soft. Add the garlic and sauté for 2 more minutes.

  3. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes.

  4. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard.

  5. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is lightly reduced and thick.

  6. In a separate sauté pan, sauté the mushrooms until wilted. Add the mushrooms to the stew.

  7. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper.

  8. Garnish with toasted pumpkin seeds.

How To Make Sweet Potato and Wild Mushroom Irish Lamb Stew

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Prep: 5 mins
Cook: 1 hr 15 mins
Total: 1 hr 20 mins
Serves:
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Ingredients

  • olive oil
  • 3 lb lamb shoulder, cut into 2-in. pieces
  • 1 onion, diced
  • 2 tbsp garlic, minced
  • salt
  • black pepper, freshly ground
  • ½ cup flour
  • 4 oz unsalted butter
  • 1 cup red wine
  • 3 cup veal stock
  • 1 tbsp dijon mustard
  • 2 cup wild mushrooms, sliced
  • 1 lb sweet potatoes, peeled and cut into 2-in. pieces
  • ½ lb Yukon Gold potatoes, peeled and cut into 2-in. pieces
  • 2 tbsp thyme, fresh
  • ½ cup pumpkin seeds, toasted

Instructions

  1. In a large, heavy bottomed pot, heat oil. Add the lamb and sauté until browned on all sides, about 5 minutes.

  2. Remove lamb to a plate. Add the onion and sauté until soft. Add the garlic and sauté for 2 more minutes.

  3. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes.

  4. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard.

  5. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is lightly reduced and thick.

  6. In a separate sauté pan, sauté the mushrooms until wilted. Add the mushrooms to the stew.

  7. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper.

  8. Garnish with toasted pumpkin seeds.

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