Red wine lamb stew recipe

So as it is winter again, we are cooking winter dishes again, and this time it happens to be lamb stew. A pretty rich lamb stew, that is going to spread a really nice smell around the house and make everyone around you very hungry. By the time the stew was done, I had a starving BF around the house.

Ingredients

  • Ingredients:
  • 1/2 lb of diced lamb for stewing
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 2-3 cups of red wine
  • 2 bay leaves
  • EVOO
  • salt

Directions

  1. First I sauteed some diced lamb for stew in olive oil. You just want to brown the dices of lamb on all sides. Then I transferred the lamb to a dish and in the same pot started my vegetables.
  2. I diced 1 onion, 2 carrots and 2 celery stalks. I salted them and cooked them in olive oil with two bay leaves until the vegetable were nice and tender. Right about then my BF started to say he was tarting to get hungry with the appetizing smell coming from my veggies.
  3. At this point I added the lamb and mixed everything, I let it cook for a couple of minutes so that the meat can absorb all the nice flavors from the veggies.
  4. At this point I added red wine. A lot of red wine. For a pound of meat, you should add about half a bottle of some nice and rich red wine. Theoretically you should add good wine, I usually use whatever I have leftover from dinners, and while I am sure the stew will taste better with better wine, you can get away with so-so wine. I didn’t add any salt to the meat, and in my opinion it tasted great like that but feel free to add salt to taste at any point.
  5. Let the stew cook covered for a couple of hours in the simmering wine, if the liquids starts drying out too much, add some more wine. The stew is ready in 1 and 1/2 or 2 hours, but you can keep cooking it pretty much as long as you like paying attention to add wine as it evaporates.
  6. I served it up with some polenta, done according to the traditional recipe. Pretty good indeed!

Beef stew with peas recipe

I went to Costco to buy the usual necessities. I was supposed to just buy things like boring toilet paper and flour and sugar for my cakes and cheese (I find they have a great selection of cheese) and that was about it, of course I got out with a full cart and spent much more than I anticipated. But one of the things in my cart was fresh, shelled, English peas!!

Peas are one of my favorite vegetables and they are extremely hard to find fresh over here, so I had to grab a couple of bag and use them ASAP. And that is what I did! As soon as I got home I started preparing a beef and pea stew.

Ingredients

  • 3/4 lb diced beef for stew
  • 1 lb shelled peas
  • 1 onion
  • 2 oz. diced pancetta
  • 2 cups beef broth
  • wine
  • salt
  • clove
  • nutmeg
  • cinnamon
  • sugar
  • flour

Directions

  1. First I started by sauteing an onion in a pan with a bit of oil and some diced pancetta (pancetta is much better than bacon in this recipe, because it is sweeter and it complements the sweetness of the fresh peas instead of overpowering it).
  2. I added some salt to help the onion soften up and then added the diced, and lightly floured beef. I seared the meat for a couple of minutes an then added a splash of wine. I used red because that is what was around, but you can do white if you prefer.
  3. Then I added the peas and seasoned everything with salt, a bit of sugar, cinnamon, clove and nutmeg (just a pinch each to bring out the sweetness of the peas). I added about 2 cups of beef broth and let cook for about 3/4 of an hour.
  4. Towards the end I added some flour to help thickening up the sauce, depending on how much of your water has evaporated you might or might not need to do that…
  5. Great end of winter dish…. spring and fresh veggies are around the corner!!

Peppered meat stew recipe

Yesterday I was working from home, so I decided to do some stew. I had seen on-line these recipes for a peppered stew called “Peposo” (literary: peppery) typical from Tuscany. I had been looking for an occasion to try it for a while and yesterday seemed to be just the right occasion. It turned out to be a great spicy and aromatic stew.

I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.

Ingredients

  • 1 lb stew meat
  • 6 garlic cloves
  • 3 tomatoes
  • 1 tablespoon crushed pepper
  • wine
  • salt
  • EVOO

Directions

  1. First I roasted up some garlic cloves in a bit of oil until the garlic was well browned. Then I added the diced meat to the pot and started browning it. When the meat was well seared on all sides, I added a splash of wine Red wine would be the way to go, but I add only very little red so I did a bit of red and a bit of white. Finally I added 3 diced tomatoes and seasoned the meat with a pinch of salt and a lot of pepper. I covered the pot and let the stew simmer for about 2 hours until the meat was fall-apart tender.
  2. Eat it with some toasted bread or polenta or even boiled rice. I would suggest using a rather “bland” side, the thing is not called peppery for nothing!