Lamb Stew with Mushrooms and Buttered Noodles
There's nothing better in my mind on a cold night than a hearty stew. And growing up in the country, I like a hearty lamb stew.
3 tablespoons Olive Oil
Flour for coating Lamb
1 pound Lamb Stew Meat
4 cups Mushrooms (halved)
6 large Carrots (roughly chopped)
5 cloves Garlic (smashed)
1 Onion (roughly chopped)
4 cups Beef Stock
Salt & Pepper
1 cup Heavy Cream
Buttered Noodles (for serving)
Coat Lamb chunks in flour.
In a large heavy-bottom stock pot, heat Olive Oil.
Scrape the bottom of the pot (there's TONS of flavor in those bits).
Simmer, covered for 30 minutes.
Add Carrots and Onions.
Simmer another 30 minutes.
Simmer for another 10 minutes.
Bring a separate pot of salted water to boil and cook Egg Noodles according to package directions.
Set aside till stew is finished.
Add Cream to the stew.
Add Salt & Pepper to taste.
Serve stew over Buttered Noodles.