Delicious Lamb and Wine Stew Recipe for Food Lovers
Welcome to my kitchen, wine and food lovers! Today, I am excited to share with you my all-time favorite lamb and wine stew recipe that will warm your heart and soul in these colder months. This hearty and flavorful dish is perfect for those chilly evenings by the fire or for hosting a dinner party with family and friends.
The secret to the success of this dish lies in the combination of tender lamb shoulder and rich red wine, infused with fragrant rosemary and garlic. As a sommelier, I have chosen the perfect red wine to complement the flavors of this dish, bringing out its full potential.
Not only is this recipe comforting and inviting, but it is also easy to make with simple ingredients. The result is a delicious and comforting meal that will impress even the most discerning palates.
So why wait? Grab a bottle of your favorite red wine, heat up your oven, and start cooking this wonderful lamb and wine stew recipe that is sure to be a hit among your guests. Let’s turn up the heat!
Why You’ll Love This Recipe
There’s nothing quite like a hearty and delicious stew, especially during colder months. So, why should you try this lamb and wine stew recipe? There are several reasons why I think you’ll absolutely love it.
Firstly, this recipe calls for boneless lamb shoulder, which is the perfect cut for stews. It’s tender, flavorful, and it becomes incredibly succulent after slow-cooking. The combination of red wine and lamb meat creates a unique depth of flavor that perfectly compliments the hearty vegetables in this stew.
Secondly, this recipe uses fresh ingredients such as garlic, fresh rosemary, and chopped carrots that add an additional layer of deliciousness to the dish. You’ll also get a good amount of protein from the lamb meat and fiber from the veggies.
Thirdly, whether you’re hosting a dinner party or simply cooking for your family on a weeknight, this recipe is simple to make in large batches using just one cooking pot like a dutch oven. You can easily make it ahead of time as it stores well in the fridge and reheats beautifully.
Lastly, the aroma that fills your kitchen while making this stew is unforgettable. Picture slowly simmering lamb meat with onions and garlic perfectly blended with red wine and rosemary – this recipe will have your taste buds dancing!
With all these amazing qualities combined into one dish, it’s clear why you’ll fall in love with this lamb and wine stew recipe. Give it a try and enjoy one of the best lamb stews you’ve ever tasted!
Ingredient List
- 2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
- Salt and fresh ground black pepper, to taste
- 3 carrots, peeled and chopped
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 1 tbsp plain flour
- 2 tbsp tomato paste
- 300ml (1 1/4 cups) red wine
- 300ml (1 1/4 cups) beef broth
- 2 bay leaves
- 1 bouquet garni (made with a few sprigs of thyme, parsley and rosemary)
- 4 strips of lemon zest
- 2 sprigs of fresh rosemary
- A handful of pearl onions, peeled
This lamb stew recipe calls for some amazing ingredients! Fresh vegetables like carrots and onion, aromatic herbs such as rosemary, and garlicy flavors. The heartiness of boneless lamb shoulder combined with red wine create a wonderful taste in this irresistible recipe. Don’t forget the bouquet garni! A traditional French herb mix that includes rosemary, thyme and parsley giving the lamb stew an excellent aroma.
The Recipe How-To
Now that we have laid out the ingredients for this delicious lamb and red wine stew, it is time to get cooking! Follow these easy steps to create a warm and hearty dish that will impress your taste buds.
Step 1: Preparing the lamb
Begin by cutting 2 pounds of boneless lamb shoulder into chunks, each approximately 1-2 inches in size. Season the lamb with salt and fresh ground black pepper.
Step 2: Searing the meat
In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of extra virgin olive oil over medium-high heat. Once the oil is heated, add the seasoned lamb chunks to the pot in batches to sear all sides of the meat. Transfer the seared meat to a plate.
Tip: Do not overcrowd your pan as it may cause the meat to steam rather than sear.
Step 3: Sautéing aromatics
In the same Dutch oven, lower the heat to medium-low and add 1 chopped onion, 4 minced garlic cloves, and 3 coarsely chopped carrots. Sauté for 5-7 minutes until onions are translucent and carrots begin to soften.
Step 4: Adding herbs and tomato paste
Stir in 1 tbsp of tomato paste until it is evenly distributed among the vegetables, then add 1 bouquet garni (2 sprigs of fresh rosemary, 4 strips of lemon zest, and 1 bay leaf). Continue stirring for another minute or two for all added ingredients to become fragrant.
Step 5: Creating the stew base
Sprinkle in 2 tbsp plain flour, stirring continuously for another minute or so until it has been fully absorbed into the mixture. Gradually pour in 1 cup of red wine while stirring constantly, making sure there are no lumps in your sauce. Bring your mixture to a boil and reduce to a simmer.
Step 6: Adding lamb and letting it cook
Return the seared lamb chunks to the pot and add enough water to cover the meat. You may also use a mixture of water and additional red wine if you prefer. Let the stew simmer, partially covered, for at least 1 hour or until the meat is falling apart.
Step 7: Finishing touches
Once your lamb stew has reached the desired level of tenderness, season with additional salt and freshly ground black pepper if needed. Remove from heat and discard the bouquet garni.
Tip: If you prefer additional flavor or color, you may add in some fresh herbs like chopped rosemary or parsley.
Congratulations, your lamb and red wine stew is now ready! Serve it hot and enjoy with a crusty bread or over mashed potatoes for an even heartier meal.
Substitutions and Variations
Cooking is an art and experimentation is the key to discovering new flavors. Here are some substitutions and variations you can try with this lamb and wine stew recipe:
– Meat substitutions: You can use any type of stewing meat you prefer, such as beef or even chicken. Lamb shank or lamb chops work well too.
– Wine substitutions: While red wine truly enhances the flavor profile of this recipe, you can try using white wine or even beer for a different twist. For a richer flavor, opt for a full-bodied red wine like Basque lamb, which has a deep berry taste.
– Herb substitutions: If you don’t have fresh rosemary, you could substitute it with thyme or oregano for a fresh spin. Rosemary white wine works well too!
– Vegetable substitutions: While this recipe uses carrots and pearl onions, you can add celery, potatoes or any other root vegetables you like. You could also add mushrooms for more depth.
– Spicy twist: If you prefer your meals spicy, add crushed red pepper flakes or sliced jalapenos to this lamb stew. You’ll enjoy a burst of heat!
– Vegetarian option: For a meatless version of this stew, use hardy vegetables like cauliflower, broccoli and sweet potato in place of the lamb meat.
Be bold and experiment with varying ingredients and spices. Who knows – you might stumble upon the next big hit in the culinary world!
Serving and Pairing
The lamb and wine stew can be served hot, sprinkled with fresh chopped rosemary and accompanied by crusty bread or mashed potatoes. It pairs perfectly with a glass of medium-bodied red wine such as a Merlot, Cabernet Sauvignon, or a Syrah.
The bold and rich flavor of the stew compliments the earthy notes of these red wines. For a lighter option, a dry white wine like Chardonnay or Sauvignon Blanc also pairs well with the dish.
If you want to take your pairing to the next level, try serving the lamb and wine stew with a side of roasted root vegetables or braised spinach. These sides will balance the flavors of the meat and wine, resulting in a harmonious dining experience.
Whether you choose to serve it for an intimate dinner party or a cozy family dinner, this lamb and wine stew is sure to impress. So grab a bottle of your favorite red wine and enjoy one of the best lamb stews around!
Make-Ahead, Storing and Reheating
Lamb and wine stew is a dish that can be easily made ahead of time, making it a great option for busy weeknights or entertaining. To make this stew ahead of time, simply follow the recipe instructions and refrigerate it once it cools down. The flavors will meld together even more as it sits in the fridge overnight, making it even tastier.
When it’s time to reheat, you can do so on the stovetop or in the microwave. If reheating on the stovetop, place the stew in a pot over medium heat and stir occasionally until heated through. If using a microwave, transfer the stew to a microwave-safe container and heat for 2-3 minutes on high, stirring every minute.
You can also freeze this stew for up to three months in an airtight container. When ready to eat, just thaw overnight in the fridge and reheat using one of the methods mentioned above.
Bear in mind that when reheating this dish, you might need to add some additional liquid such as water, chicken broth or red wine to dilute the sauce that has thickened as it’s been stored.
Tips for Perfect Results
To ensure that your lamb red wine stew comes out perfect every time, I have compiled some helpful tips that you can use to prepare this recipe with ease.
First, use fresh herbs like rosemary and bay leaf. These ingredients add a tremendous amount of flavor to the dish. It is essential to use fresh rosemary as it has an intense and unique flavor that cannot be replaced by dried rosemary.
Second, brown the lamb before adding it to the stew. By doing this, you will create a more succulent and flavorful stew. Browning the lamb creates a rich flavor that elevates the taste of the dish.
Third, use a sturdy pot. The best pot to use when making lamb red wine stew is a heavy-bottomed Dutch oven. This pot can retain heat adequately and prevent any excess liquid from evaporating too quickly.
Fourth, let the wine cook for at least 2-3 hours on low heat. Slow cooking the lamb in red wine not only makes it tender but also allows its flavors to blend correctly.
Fifth, do not rush the cooking process. The longer you simmer your stew, the better it will taste. It is worth taking the time needed to ensure your dish is packed with all those delicious flavors.
Sixth, be generous with your toppings! A sprinkling of fresh herbs and some crusty bread can make all the difference and add a bit of texture to each spoonful of stew.
By following these simple tips, you will be cooking up deliciously flavorful lamb red wine stew perfectly every time!
FAQ
As a sommelier, I am often asked about the best wine pairings for certain dishes. In this section, I will answer some frequently asked questions about wine pairings for lamb stew and provide some additional tips to ensure that you achieve perfect results every time you make this dish. So, here are some commonly asked questions that I have come across when it comes to pairing wine with lamb stew.
What wine is best for lamb stew?
When it comes to enjoying a hearty Lamb Stew, there’s nothing better than pairing it with a delicious red wine. Medium-bodied reds such as Chianto Classico, Red Bordeaux, or Pinot Noir are perfect for this dish, but don’t be afraid to try a bolder red like Cabernet Sauvignon or Merlot. The robust flavours of these wines beautifully complement the rich and complex taste of the lamb and root vegetables.
Which herbs is best with lamb stew?
When it comes to pairing your lamb dishes, there are a few herbs that can really elevate the flavours. Rosemary, with its earthy taste, beautifully complements lamb meat. Mint is also a popular choice for lamb dishes and adds a fresh, cool note to the meal. Oregano, with its assertive flavour, adds a savory kick to the dish, while thyme’s subtle, floral taste can enhance the lamb’s natural sweetness. Each herb has its own unique flavour profile that can enhance the taste of lamb in various ways.
What does adding red wine to stew do?
Pairing a red wine with beef stew can add a depth of flavor that is hard to achieve otherwise. The acidity present in the wine works to slowly break down the toughness of the beef chuck over time, providing a tender and delicious meal. As the liquid in the pot evaporates during the slow-cooking process, the flavors become further concentrated, producing a flavorful and enjoyable dish.
What cut of lamb is best for stew?
When making a stew, it’s essential to select meats that are well-suited for the slow-cooking method. Cuts that work well are those that come from the leg, neck fillet or shoulder, which have plenty of marbled fat content and require significant exertion, ultimately breaking down to create succulent meat that can be easily shredded. Always opt for boneless and economical cuts like these to prepare your perfect stew, leaving more expensive options like saddle, rack or lamb chops for roasting.
Bottom Line
In conclusion, there’s nothing quite like a hearty bowl of lamb and wine stew to warm you up on a cold evening. With the perfect balance of tender, flavorful lamb and rich, savory red wine, this stew recipe is sure to become a favorite.
Whether you’re looking for a cozy dinner for two or feeding a crowd, this recipe is easily adaptable and can be paired with a variety of sides and wines. From creamy mashed potatoes to crusty bread or even rice, the options are endless.
So what are you waiting for? Whip up a batch of this delicious lamb and wine stew today and savor every luxurious bite. Your taste buds will thank you!
Lamb and Wine Stew Recipe
Ingredients
- 2 lbs boneless lamb shoulder, cut into 1 " cubes
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 3 tablespoons fresh rosemary, leaves only
- 2 1/2 cups montepulciano dabruzzo red wine (or a similiar full flavored robust red wine)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Heat the olive oil in a stew pot over medium heat.
- Add the lamb, the whole cloves of garlic, and rosemary and toss to coat with the oil.
- Sauté for 1 minute and season with salt and pepper.
- Add the wine and cook, covered, over low heat for up to 2 hours.
- Add more wine (or water) if the liquid evaporates too much.
- Serve over soft polenta.