Lamb Stew

 

1/2 lb. of bacon cut into small strips

2 lbs. boneless leg of lamb cut into 1 1/2" pieces

1/4 cup all purpose flour 

1/2 tsp. salt and pepper for the lamb plus 1/4 tsp each for stew

1 large yellow onion diced

4 medium carrots peeled and cut into 1/2" pieces

5 cloves of garlic minced

1 1/2 cups Concannon Vineyards red wine(Cabernet blend, Cabernet Sauvignon or Merlot)

2 cups white mushrooms, thickly sliced

2 cups red potatoes cut into 1/2" pieces

1 tbsp tomato paste

4 cups beef broth

2 bay leaves

Fresh cut parsley for garnish


Preheat the oven to 325 degrees.

In a large dutch oven on medium high heat,  sauté the slices of bacon until browned and fat rendered.  With a slotted spoon, transfer the bacon to a bowl.  

Season lamb with salt and pepper and sprinkle flour over the lamb piece.  Toss to coat.

Brown the lamb in the bacon grease in dutch oven.  Cook the lamb in 2-3 batches for 3-5 per side. Do not over crowd the pan.  Transfer browned lamb pieces to the bowl with the bacon.

Add diced onion and carrots to the dutch oven and sauté for 2-3 minutes.  Add garlic and cook for another minute.

Add 1 1/2 cups red wine, scraping the bottom of the pan to deglaze.  

Add the mushrooms, diced potatoes and tomato paste to the pan.  Cook together for 2-3 minutes.

Return the bacon and the lamb to the dutch oven.  Stir to combine.

Add the beef both, bay leaves and remaining salt and pepper to the pot.  Make sure that the potatoes are submerged in the liquid.  Cover the pot and transfer to the oven.  Cook for 1 1/2 hours.  Lamb and potatoes should be tender.

Garnish with parsley when serving.






Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more