Lamb Stew with Mushrooms and Red Wine (Bourguignon)
A rich stew of goat or lamb in the style of French Beef Burgundy with red wine, mushrooms and pearl onions. Delicious served with mashed potatoes and roasted carrots. Serves 2-4 as an entrée with leftovers
Servings: 4 Servings
Cost: 20
Equipment
- 1 Wide 10 inch pan with high sides or a dutch oven.
Ingredients
Flour Paste
- 1.5 tablespoons cooking oil or melted lamb fat
- 1.5 tablespoons flour
Stew
- 2.5 lbs lamb shoulder or neck cut into 3-4 oz pieces
- Kosher salt and fresh ground black pepper
- 2 tablespoons cooking oil or rendered lamb fat plus more as needed
- 1 cup red wine
- 2 cups meat stock
- 3 oz bacon such as lamb bacon
- 1 teaspoon chopped fresh thyme
- 1 large clove garlic crushed or grated
- 8 oz pearl white onions
- 8 oz fresh mushrooms
Serving
- Mashed potatoes or another starch
- Roasted carrots or root vegetables *see note
Instructions
Flour paste
- Mix the oil or melted fat with the flour until it forms a paste and reserve until needed.
- Marinate the Meat (optional)
- Season the meat all over with salt and pepper and allow to rest overnight. The next day, heat a little oil in a large, heavy pan, such as cast iron. Brown the chunks of meat well all over on high heat, working in batches and taking your time.
- When the meat has been browned, transfer it to a plate and reserve.
Cooking
- Preheat the oven to 325 F.
- In a wide braising pan, such as a satoir or a dutch oven, render the bacon for a few minutes until it begins to crisp. Drain the fat from the bacon and reserve for cooking the onions and mushrooms if you like. Add the garlic to the pan and cook for a minute more.
- Add the browned lamb meat, stock, wine and thyme, bring the mixture to a simmer. Put a lid on the pan and bake for 2-2.5 hours, or until the meat is fork-tender.
Vegetables
- About 20 minutes before the meat is done, peel the onions and saute in the bacon fat until starting to brown, about 5 minutes. Remove the onions to a bowl to cool. Heat a little more oil in the pan and add the mushrooms, cooking until they’ve released their juice and threaten to brown.
- Remove the pan of lamb from the oven. Skim any fat from the surface and discard.
Flour paste
- Add the flour paste and beat it into the cooking liquid with a fork, turning the heat up to medium high. Reduce the sauce until you like the consistency.
Finishing and serving
- Add the mushrooms and onions and cook until the onions are tender and taste good to you.
- Finally, double check the seasoning for salt and pepper and adjust as needed until it tastes good to you. Serve.