Lamb, Beef & Mushroom Stew with Parmesan Potatoes & Chives

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 10 oz Ground Lamb & Beef Blend
  • 4 oz Cremini Mushrooms
  • 2 Scallions
  • 1 lb Russet Potatoes
  • 1 stalk Celery
  • 1 bunch Chives
  • 2 Tbsps Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Soy Glaze
  • 1 Tbsp Lamb & Beef Spice Blend (All-Purpose Flour, Mustard Powder, Garlic Powder, Ground Fennel Seeds, Ground Savory & Ground Dried Thyme)

Directions

  1. Preheat the oven to 475°F. Wash and dry the potatoes; thinly slice into rounds. Line a sheet pan with aluminum foil. Place the potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully top the roasted potatoes with the cheese. Return to the oven and roast 4 to 6 minutes, or until the cheese is lightly browned. Remove from the oven.

  2. While the potatoes roast, wash and dry the remaining fresh produce. Cut the mushrooms into bite-sized pieces. Small dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the chives.

  3. While the potatoes continue to roast, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.

  4. Add the mushrooms, celery and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened.

  5. Add the spice blend and tomato paste to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until dark red and fragrant.

  6. Add the soy glaze and 1 cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 6 minutes, or until thickened.

  7. Turn off the heat; season with salt and pepper to taste.

  8. Divide the finished stew between 2 dishes. Top with the parmesan potatoes. Garnish with the green tops of the scallions and chives. Enjoy!

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