LAMB STEW WITH PAPRIKA AND WILD MUSHROOMS

by Daniel Sullivan

You can subsitute lamb shoulder or leg steaks in this recipe, cutting the meat into stew-sized boneless chunks. Use the best quality paprika you can find. We like the stew made with half-sharp paprika, but sweet or sharp paprika will be wonderful, depending on how spicy you like your food! You can even use smoked paprika. You can also substitute any dried mushrooms for the Maine Wild Mix that we used.

Ingredients

  • 1 pound Broad Arrow Farm lamb stew meat
  • 1 tablespoon paprika Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil 3/4 ounce dried Oyster Creek Maine Wild Mix mushrooms
  • 1 cup boiling water
  • 2 tablespoons tomato paste
  • 2 cups red wine, divided
  • 3 cups water
  • 1/4 cup garlic, thinly sliced
  • 1 large bay leaf
  • 1 cup carrot, cut into 1/2” pieces
  • 1 cup onion, cut into 1/2” pieces
  • 3/4 pound thin-skinned potato, cut into 1/2” pieces
  • 2 tablespoons fresh rosemary, minced
  • 1/2 cup heavy cream
  • 1/4 cup parsley, minced
  1. Season lamb with salt and pepper in a medium bowl. Add paprika and toss to coat evenly. Repeat with the all-purpose flour.
  2. In a small bowl, pour 1cup boiling water over the dried mushrooms. Let hydrate, covered, for thirty minutes.
  3. Heat a dutch oven or other heavy bottomed soup pot over medium heat. Add olive oil. Brown the seasoned lamb in two batches, being careful not to burn the bits that stick to the bottom of the pot. Remove the lamb from the pot.
  4. Add tomato paste to the pot, stirring until lightly caramelized, about 1 minute. Add 1/2 cup red wine, turning heat to high. Deglaze the pot by scraping up the brown bits from the bottom using a wooden spoon.
  5.  Strain the mushrooms, reserving the liquid. Add the remaining 1 1/2 cups red wine to the pot, along with 3 cups of water and the reserved mushroom liquid. Return the lamb to the pot along with the garlic and bay leaf.
  6.  Bring the stew to a boil and then reduce the heat to low. Simmer, covered, for 45 minutes. Add the carrots, onions, potatoes, hydrated mushrooms, and rosemary and continue to simmer for an additional 45 minutes.
  7. Add the heavy cream and return the stew to a very low simmer. Season the stew with salt and pepper to taste. Stir in the parsley and serve.

You can subsitute lamb shoulder or leg steaks in this recipe, cutting the meat into stew-sized boneless chunks. Use the best quality paprika you can find. We like the stew made with half-sharp paprika, but sweet or sharp paprika will be wonderful, depending on how spicy you like your food! You can even use smoked paprika. You can also substitute any dried mushrooms for the Maine Wild Mix that we used.

Ingredients

  • 1 pound Broad Arrow Farm lamb stew meat
  • 1 tablespoon paprika Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil 3/4 ounce dried Oyster Creek Maine Wild Mix mushrooms
  • 1 cup boiling water
  • 2 tablespoons tomato paste
  • 2 cups red wine, divided
  • 3 cups water
  • 1/4 cup garlic, thinly sliced
  • 1 large bay leaf
  • 1 cup carrot, cut into 1/2” pieces
  • 1 cup onion, cut into 1/2” pieces
  • 3/4 pound thin-skinned potato, cut into 1/2” pieces
  • 2 tablespoons fresh rosemary, minced
  • 1/2 cup heavy cream
  • 1/4 cup parsley, minced
  1. Season lamb with salt and pepper in a medium bowl. Add paprika and toss to coat evenly. Repeat with the all-purpose flour.
  2. In a small bowl, pour 1cup boiling water over the dried mushrooms. Let hydrate, covered, for thirty minutes.
  3. Heat a dutch oven or other heavy bottomed soup pot over medium heat. Add olive oil. Brown the seasoned lamb in two batches, being careful not to burn the bits that stick to the bottom of the pot. Remove the lamb from the pot.
  4. Add tomato paste to the pot, stirring until lightly caramelized, about 1 minute. Add 1/2 cup red wine, turning heat to high. Deglaze the pot by scraping up the brown bits from the bottom using a wooden spoon.
  5.  Strain the mushrooms, reserving the liquid. Add the remaining 1 1/2 cups red wine to the pot, along with 3 cups of water and the reserved mushroom liquid. Return the lamb to the pot along with the garlic and bay leaf.
  6.  Bring the stew to a boil and then reduce the heat to low. Simmer, covered, for 45 minutes. Add the carrots, onions, potatoes, hydrated mushrooms, and rosemary and continue to simmer for an additional 45 minutes.
  7. Add the heavy cream and return the stew to a very low simmer. Season the stew with salt and pepper to taste. Stir in the parsley and serve.
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