Mushroom Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 lbs onions, sliced
• 8 ounces bacon, finely chopped
• 8 ounces salt lamb, finely chopped and soaked in water overnight to get rid of some of the salt
• 4 ounces celery, sliced
• 4 ounces carrots, sliced
• 4 ounces leeks, sliced
• 4 ounces bell peppers, assorted chopped
• 2 tablespoons oil
• 2 tablespoons tomato paste
• 2 liters beef broth
• 3 tablespoons paprika
• 1 teaspoon marjoram
• 2 lbs mushrooms, domestic (your regular mushrooms, cremini, etc)
• 3 lbs mushrooms, wild assorted (oyster mushrooms, shiitaake, etc)
• 3 garlic cloves, minced
• 1 teaspoon caraway seed, cracked (you can do it with the knife or the spice grinder)
• 2 bay leaves
• 1 teaspoon lemon zest, finely minced
• 1 cup red wine
• 3 -4 tablespoons flour

Recipe

• 1 render the bacon and the salt lamb.
• 2 add the sliced onions.
• 3 cook until onions are translucent.
• 4 add the other vegetables.
• 5 sauté for a few moments.
• 6 in the meantime heat the oil in a pan, then add the tomato paste.
• 7 cook until the tomato paste turns brown.
• 8 do not let the paste burn!
• 9 add the broth to the paste and let it come to a boil.
• 10 in the meantime add the mushrooms (cut in bite size chunks) to the vegetables.
• 11 add the paprika.
• 12 you add it that late, because paprika burns easily and then becomes bitter.
• 13 for a spicier flavor use hot kind.
• 14 sauté for a few minutes.
• 15 then add the broth mixture to the mushrooms.
• 16 bring to a boil, reduce to a slow simmer and simmer for about one hour covered.
• 17 in the last 30 minutes add the red wine.
• 18 season with salt and pepper.
• 19 thicken the stew with the flour mixed with some water!
• 20 serve with noodles or rice or dumplings.