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Lamb and Mushroom Stew

 
One serving costs about $4.51 One serving costs about $4.51

$4.51 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,gluten free,dairy free soup,lunch,main course,main dish,dinner
spoonacular Score:70%

Spoonacular Score: 70%

 

Need a gluten free and dairy free main course? Lamb and Mushroom Stew could be a spectacular recipe to try. This recipe makes 6 servings with 299 calories, 26g of protein, and 9g of fat each. For $4.51 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. A mixture of onions, salt, basil leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Jo’s Lamb Stew, Lamb Stew, and Lamb Stew for similar recipes.

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Domus Aurea Cabernet Sauvignon. It has 4.2 out of 5 stars and a bottle costs about 40 dollars.

Domus Aurea Cabernet Sauvignon

Aurea is a blend of 86% Cabernet Sauvignon, 7% Merlot, and 7% Cabernet Franc. It has a dazzling ruby hue and a fresh, balsamic nose with an elegant body and complex flavors of spicy red fruit, herbs and licorice.Outstanding with grilled poultry, mushrooms and sweet red peppers."One of the most idiosyncratic wines from Chile, Domus grows high up the Andean foothills in the outskirts of Santiago. The vines are refreshed by winds coming off the mountains, and capture an Andean character of eucalyptus and herbal aromas in their grapes. The wine feels soft and round, with bright acidity and a generous core of red fruit. It finishes with hints of leather and mocha. Delicious now, this will age with grace."-Wines & Spirits"Alluring, with mint, sage and warm cocoa aromas leading the way for dried currant, licorice, loam and coffee notes. There's plenty of grip, particularly for a 2004, with extra waves of currant and mint on the lengthy finish."-Wine Spectator

» Get this wine on Wine.com

Ingredients

Servings:
some
some black pepper
black pepper
1 cup
1 cup carrots
carrots
5
5  cloves
cloves
1 Tbsp
1 Tbsp cornstarch
cornstarch
1 cup
1 cup dry red wine
dry red wine
3 Tbsps
3 Tbsps fresh basil leaves
fresh basil leaves
1 Tbsp
1 Tbsp fresh rosemary leaves
fresh rosemary leaves
0.5 lb
0.5 lb fresh shiitake mushrooms
fresh shiitake mushrooms
4
4  garlic cloves
garlic cloves
2 lb
2 lb lamb shoulder
lamb shoulder
0.5 lb
0.5 lb mushrooms
mushrooms
0.75 lb
0.75 lb onions
onions
2 oz
2 oz pancetta
pancetta
10 oz
10 oz frozen peas
frozen peas
some
some cooked potatoes
cooked potatoes
0.5 tsps
0.5 tsps salt
salt
some black pepper
some
black pepper
1 cup carrots
1 cup
carrots
5  cloves
5
cloves
1 Tbsp cornstarch
1 Tbsp
cornstarch
1 cup dry red wine
1 cup
dry red wine
3 Tbsps fresh basil leaves
3 Tbsps
fresh basil leaves
1 Tbsp fresh rosemary leaves
1 Tbsp
fresh rosemary leaves
0.5 lb fresh shiitake mushrooms
0.5 lb
fresh shiitake mushrooms
4  garlic cloves
4
garlic cloves
2 lb lamb shoulder
2 lb
lamb shoulder
0.5 lb mushrooms
0.5 lb
mushrooms
0.75 lb onions
0.75 lb
onions
2 oz pancetta
2 oz
pancetta
10 oz frozen peas
10 oz
frozen peas
some cooked potatoes
some
cooked potatoes
0.5 tsps salt
0.5 tsps
salt

Equipment

pressure cooker
pressure cooker
slotted spoon
slotted spoon
bowl
bowl
frying pan
frying pan
pressure cooker
pressure cooker
slotted spoon
slotted spoon
bowl
bowl
frying pan
frying pan


Instructions

  1. In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.
  2. Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.
  3. In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary, and cloves.
  4. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.
  5. Open pan. If desired, discard cloves. Add peas to pan. Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
  6. Serve with mashed potatoes or cooked rice.
  7. This recipe yields 6 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.74
Ingredient
some black pepper
1 cup carrots
5 cloves
1 tablespoon cornstarch
1 cup dry red wine
3 tablespoons fresh basil leaves
1 tablespoon fresh rosemary leaves
1/2 pound fresh shiitake mushrooms
4 garlic cloves
2 pounds lamb shoulder
1/2 pound mushrooms
3/4 pound onions
2 ounces pancetta
10 ounces frozen peas
Price
$0.02
$0.22
$0.25
$0.03
$3.13
$0.24
$0.25
$9.23
$0.27
$8.00
$1.26
$0.75
$2.27
$2.51
$28.43

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
299 Calories
25g Protein
9g Total Fat
21g Carbs
28% Health Score
Limit These
Calories
299
15%

Fat
9g
14%

  Saturated Fat
3g
20%

Carbohydrates
21g
7%

  Sugar
7g
9%

Cholesterol
67mg
22%

Sodium
347mg
15%

Alcohol
4g
23%

Get Enough Of These
Protein
25g
52%

Vitamin A
3993IU
80%

Vitamin B3
10mg
51%

Selenium
30µg
44%

Vitamin B12
2µg
43%

Zinc
5mg
36%

Phosphorus
345mg
35%

Vitamin B2
0.56mg
33%

Vitamin C
26mg
32%

Manganese
0.59mg
30%

Vitamin B6
0.53mg
26%

Potassium
813mg
23%

Vitamin B1
0.35mg
23%

Fiber
5g
22%

Copper
0.42mg
21%

Vitamin B5
2mg
21%

Folate
81µg
20%

Vitamin K
19µg
18%

Iron
3mg
17%

Magnesium
62mg
16%

Calcium
54mg
5%

Vitamin E
0.49mg
3%

Vitamin D
0.26µg
2%

covered percent of daily need

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