“I cook with wine. Sometimes I even add it to the food.”
W.C. Fields
What keeps you warm in winter, dear reader? What is your favourite comfort food?
Summary: With winter almost here, this Basque Lamb Stew seems like a good way to warm up … robust, hearty, full of flavour. It’s the time of the year when comfort food tops the list. Adapted minimally from Simple Recipes. Serves 4-6.
Prep Time: 15 minutes
Total Time: 2 hours {plus marinating}
Ingredients:
- 750gm lamb shoulder, cut into 2 inch pieces {I used on the bone pieces}
- 6 cloves garlic, crushed and peeled
- 1 tbs dried rosemary {or sprig fresh rosemary}
- 1/2 cup white wine {Four Seasons Pinot}
- 2 Tbsp extra-virgin olive oil
- 1 large onion, peeled and chopped
- Salt
- 1/2 tsp red chili flakes
- 3 roasted red bell peppers, cut into 1/2 inch strips
- 1 large ripe tomato, peeled, seeded, and chopped
- 2 tablespoons chopped fresh coriander
- 1 bay leaf
- 1 cup dry, full-bodied red wine {Four Seasons Barouque Reserve}
- 1 cup vegetable stock
- Freshly ground black pepper
Method:
- Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. I marinated this overnight though Elise calles for 2-3 hours.
- Drain the meat, discard the marinade, and pat dry with paper towels. {I reduced the remaining marinade while basting the second batch}
- Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns. Remove the meat from the pan and add the onions to the pan.
- Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are light brown around the edges, about 10 minutes. Add the garlic and cook another minute.
- Return the meat to the pan with the onions and garlic. Stir in red chili flakes, roasted peppers, tomatoes, coriander, bay leaf, and red wine.
- Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the vegetable stock. {Either bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours}.
- OR transfer to an oven safe deep dish, cover tightly with foil and bake at 150C for 1 1/2 hours.
- Add freshly ground black pepper and more salt to taste.
- Serve with rustic bread.
- If you want, try garnishing with fresh mint leaves {as Elise says, “though I have no idea how “Basque” that is, it just tastes good.”
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Tasry! This stew has a beautiful color and must be extremely fragrant.
Cheers,
Rosa
I just received your email about this wonderful lamb stew. I love one pot dinners like this. I will add some quinoa or brown and cook them together. Total yum!
I am really enjoying your blog!
It’s amazing how wine transforms a slow-cooked dish. Your stew looks fantastic with the sourdough bread! I just recently visited the Basque region of Spain and had some terrific wines there. Now, I just want to keep re-stocking our wine rack.
Beautiful stew. I must try.
Can guess the flavour of this stew, loving it.
Looks very earthy Deeba-thanks for the recipe!
Thank you Aban. It’s a nice hearty one for cold days. You must now be looking at Spring Down Under! Beautiful days ahead for you!
Yes spring is here and lovely days ahead!Thanks again
I love that rich dark colour of the stew!, never cooked with wine so far .. but surely want to try!
what a coincidence.. you should write about a Basque stew and Aran..especially when her book has just been released and it all looks so fabulous.. have my eye on it!!! A hearty stew in winter… family style comfort food doesnt get better than this!!
Such a warm and hearty dish. Love it!
OOh Deeba I am loving this recipe and the moody images to go with it. Perfect for our cold Fall days here. I want a huge bowl of this now!
Meeta my lovely…we need to swap! Hunter’s for Basque? Sounds YUM!
You have me drooling like a hungry puppy. That looks delicious !
I can see you looking like a hungry puppy! LOL!!
Deeba, my palate indicates lamb stew with red wine, but I see this is a special variant with both type of wines 🙂
BTW why only in winter? I’m entering in summer here and I can have this dish, right now, on my table – so yummy!
Cheers,
Gera
lamb is such a rare delicacy for me and it has to be done perfectly and this recipe sounds o delicious. I love the addition of roasted peppers..like you mentioned, I am afraid of using wine in cooking because i do not have that much experience but i enjoy drinking it instead 🙂
I cant wait to try this kind of food…thanks a lot for sharing with us..
It looks so appetizing and inviting and its rich color makes me feel its warmth and meaty flavors too. Never cooked with wine yet but want to try NOW!
Dear Deeba,
Thank you for the mouth watering recipe. I am going to try cooking it during the week. However, my question is – can I substitute with wine with something else? I so wish your reply is a “YES” 🙂
Thank you for stopping by Sonal. Of course you can. Use about 1/2 a cup of water, and if it’s too liquidy, you can always simmer it until you reach the right consistency. Hope this helps!
Wow!!! Thank you for the quick response. I plan to cook this on wednesday night. Will certainly keep you posted.