English-Style Lamb Stew
with Roasted Potatoes
Who says you can't enjoy a warm bowl of stew all year long! No need to wait for the cooler weather because tonight we're upgrading this English countryside stew with tender lamb, earthy mushrooms and aromatic mirepoix!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sulphites, Wheat)
Tomato Sauce Base
Beef Broth Concentrate
Parsley and Thyme
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until potatoes are golden-brown and tender, 25-28 min.
While potatoes roast, quarter mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.Roughly chop parsley. Peel, then mince or grate garlic.
Heat a large pot over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer lamb to a medium bowl. Carefully drain and discard fat from the pot.
Add 2 tbsp (4 tbsp) butter to the same pot, then mirepoix, thyme, mushrooms and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, lamb and any juices from the medium bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and lamb, 1-2 min.
Add broth concentrate, peas and 2 cups (4 cups) water. Season with salt and pepper. Bring to a boil over high. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.
Add roasted potatoes to stew. Stir to combine.Divide English-style lamb stew between bowls. Sprinkle parsley over top.