Lamb Stew with Sherry and Mushrooms Recipe

Name: Lamb Stew with Sherry and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 slices center-cut bacon; 2 pounds lamb stew meat; 4 cups mushrooms, quartered; 6 large carrots, roughly chopped; 5 cloves garlic, smashed; 2 Vidalia onions, roughly chopped; 1/4 cup all-purpose flour; 4 cups beef stock; 1/2 cup sherry; 3 bay leaves; Salt and freshly ground black pepper; 1 cup heavy cream; 3 tablespoons chopped fresh parsley; 3 tablespoons fresh tarragon leaves; 1 bag petit frozen peas; Buttered noodles, for serving

Servings: persons

3 tablespoons olive oil
4 slices center-cut bacon
2 pounds lamb stew meat
4 cups mushrooms, quartered
6 large carrots, roughly chopped
5 cloves garlic, smashed
2 Vidalia onions, roughly chopped
1/4 cup all-purpose flour
4 cups beef stock
1/2 cup sherry
3 bay leaves
Salt and freshly ground black pepper
1 cup heavy cream
3 tablespoons chopped fresh parsley
3 tablespoons fresh tarragon leaves
1 bag petit frozen peas
Buttered noodles, for serving

1
In a large pot over medium-high heat, add the olive oil and bacon.
2
When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside.
3
Add the lamb and let the meat brown on all sides, about 3 minutes per side.
4
Remove the meat with a slotted spoon and set aside.
5
Chop the bacon into 1/4-inch pieces.
6
Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir.
7
Mix in the flour.
8
Add the beef stock, sherry, bay leaves and lamb.
9
Add salt and pepper and cover the pot but leave a vent for the steam to escape.
10
Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
11
Slowly stir in the heavy cream, parsley, tarragon and peas.
12
Serve the stew in shallow bowls over buttered egg noodles.

1340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 slices center-cut bacon, 2 pounds lamb stew meat, 4 cups mushrooms, quartered, and more.

Yes, Lamb Stew with Sherry and Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Stew with Sherry and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions