Nothing better! Luscious lamb stew from King Smokehouse

Felix is back from vacation; rested and ready to serve you in any way. King Smokehouse is fully stocked with all your favorites and more! This week only his delicious, tender, lamb cubes are on sale for only $6.50 per pound. These perfectly cut cubes of Lamb shoulder are ready for kabobs, air fryer snacks or our favorite: Lamb Stew. See y’all at the Smokehouse just across from Parque Calderon.

King Smokehouse Lamb Stew:

4 oz bacon, (4 strips, chopped into 1/4″ strips)
2 lbs King Smokehouse Lamb cubes
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour
1 large yellow onion, diced
4 garlic cloves, minced
1 1/2 cups red wine
1 lb mushrooms, thickly sliced
4 cups low sodium beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes (Papas Cecellia) , halved or quartered into 1″ pieces
4 medium carrots, 10 oz, peeled and cut into 1/2″ thick pieces
1/4 cup parsley, finely chopped for garnish
In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender. Recipe Notes No oven – no problem. Slow cooker 4 hours. Stove top: lower heat, cover, and simmer until tender.

Daily from 9 until 5 (Sat. 9:30-4:30). Closed Sunday, Coronel Talbot 8-66 y Simon Bolivar

Felix Salinas: 096 904 7724

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