Lamb Red Wine Stew Recipes

RED WINE LAMB STEW (DUTCH OVEN BRAISED)

Steps:

• Preheat oven to 325º F.I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
• Heat the dutch oven over med-high heat (or your frying pan) and 1 tbsp of oil.
• Add the lamb (in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 20 minutes.
• When all the meat is done, add the remaining oil to the pot. Add the onions and cook for 5 minutes.
• Add the garlic and cook for 1 minute.
• Add the salt, pepper and Merguez seasoning to the pot and mix well.
• Stir in the flour, mix well, and cook for 30 seconds.
• Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 3 minutes, just to cook out some of the alcohol.
• Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps. This should take about 5 minutes.
• Add the lamb, mix, cover and place in the oven for 1 hour.
• Remove from oven and add the carrots and potatoes. Cover and return to oven. Cook for 1 hour.
• Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.

LAMB AND RED PEPPER STEW

Steps:

• Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
• Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
• Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
• Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
• Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
• Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
• When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
• Check the lamb seasoning before serving.
• Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.