Lamb Stew

LAMB STEW- 

Serves-6

INGREDIENTS: 

3 Tbsp coconut oil
1 pkg bacon, cooked and chopped into bite sized pieces
1 pd ground lamb
4 cups mushrooms, quartered
3-4 large carrots, chopped into rounds

2 celery stalks, chopped finely
5 cloves garlic, finely chopped
1 sweet onion, roughly chopped
1/2 cup all-purpose GF flour
6 cups beef stock

1 cup peas
3 bay leaves
1 cup heavy cream

1 Tbsp garlic powder

1 Tbsp onion powder

1 tsp pepper
1/4^th cup fresh parsley, chopped
3 Tbsp fresh tarragon leaves
16 oz Gluten Free spiral or macaroni noodles for serving

DIRECTIONS:

1. In a saute pan over medium-high heat begin cooking the ground lamb.

2. In a separate large cooking pot on medium-high heat add 3 Tbsp coconut oil and add the carrots, onions and celery. When onions become translucent add the mushrooms and garlic.

( about 5 min) Add the garlic powder, onion powder and pepper. Stir and add in ½ cup flour.

3. Add the 6 cups of beef stock to the pot with the vegetables and give it a good stir. Also add the bay leaves and lamb at this time. Cover and simmer for about 20 min or until the soup starts to thicken.

4.. Start cooking pasta in a sauce pan. Follow directions on package.

5. Begin cooking the bacon in a saute pan.

6.Add 2 slices of cooked chopped up bacon to soup pot. Cut up the rest of the bacon for garnishing the soup last.

7.When soup is done cooking or thick enough, slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over gluten free noodles. Top with Bacon.