Ample Lamb and Mushroom Stew

Name: Ample Lamb and Mushroom Stew
Ingredients: 1 pound white mushrooms, trimmed and quartered (about 6 cups); 1 pound white pearl onions, peeled (see Note); 3½ pounds boneless leg of lamb, cut into 1-inch cubes; ½ cup olive oil; Kosher salt; 6 cloves garlic, smashed and peeled; 4 cups cooked or drained canned navy or cannellini beans; 4 cups cooked or drained canned navy or cannellini beans; Juice of 2 oranges; Large handful fresh oregano; Large handful fresh thyme; 1 cup lamb stock or chicken stock (any of the homemade stocks, or sterile-pack); 1 cup lamb stock or chicken stock (any of the homemade stocks, or sterile-pack); 2 tablespoons ground cumin; 2 cups fresh shiitake mushrooms, stemmed, cut into thin strips, and cooked briefly in a small amount of chicken stock until limp; 2 cups fresh shiitake mushrooms, stemmed, cut into thin strips, and cooked briefly in a small amount of chicken stock until limp; 2 cups Oyster Mushroom (Pleurotus) Base

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a wonderful stew for a party—even a buffet. It is a one-dish meal that could take a green salad. I make its warm richness in winter using the ingredients that I have put up at the end of summer. Readily available market ingredients can be substituted. The only thing that really would need to be made ahead is lamb stock, and chicken stock can be used instead.

Ingredients

Stew
Gluten-free
Winter
Summer

Ingredients

Method