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!

Brasato: Red wine braised meat

Yesterday I made brasato. Brasato is beef braised in red wine, typically Barolo, and cooked until fall apart tender. It is delicious. Especially in winter at a dinner with friends and served with some polenta. And that is exactly what I did.

One of my friends, was so nice to take pics of the food for me. As you know I am a rather bad photographer, at least as compared to the rest of the awesome food bloggers out there. So I’m very glad to have help. Particularly to take picture of meat drenched in gravy in the dim lights of my apartment. Anytime I have to take pics of something glossy and soupy at night I cannot get anything in focus, there is always some sort of glare and I end up with horrible pic. So thanks Madhu for helping me out! Hope you enjoyed the food!

Brasato: red wine braised beef

Brasato: red wine braised beef

Ingredients

  • 2 lb beef (shoulder or chuck pot roast)
  • 4 carrots
  • 2 onions
  • 3 stalk celery
  • 1 bottle good red wine, ideally Barolo
  • 2 bay leaves
  • 10 grains black pepper
  • 1 stick cinnamon
  • 1 sprig rosemary
  • 2 cloves
  • salt
  • olive oil

Directions

  1. The day before you want to have your dice all the vegetable and place them along with the meat and the spices (bay, pepper grains, cloves, cinnamon and rosemary) in a bowl. Cover everything with the wine and put in the fridge to rest for 12-20 hours.
  2. After the meat is well marinated, fish it out from the marinade and dry it using a paper towel. Don’t throw out the marinade or the wine.
  3. Warm up a couple of spoons of oil in a dutch oven and when it is hot brown the meat on all sides. When the meat is well browned, add the the vegetables from the marinade. After about 5 minutes, season the meat on all sides with salt and pepper.
  4. Warm up the wine from the marinade in the microwave so that it is not too cold and add it to the meat. The meat should be almost submerged. Cover the dutch oven and let your meat cook for about 2 and 1/2 hours or until buttery soft.
  5. When the meat is cooked fish it out and slice it. Using an immersion blender, blend the vegetables to obtain a thick gravy. If needed let the gravy reduce a couple of minutes on the stove.
  6. Pour part of the gravy on the sliced meat and serve hot with polenta or mashed potatoes with the rest of the gravy on the side.

Red wine poached pears with yogurt and pumpkin seeds

Today just a quick recipe, that can work as a dessert, breakfast or afternoon snack: yogurt with red wine poached pears and pumpkin seeds.

I made it a couple of weeks ago with a pear that was past its primes, some leftover wine and warming spices like cinnamon and pepper. It turned out comforting but not too sweet. Perfect for ending a meal or having breakfast on (don’t worry: wine evaporates so that the pears are not alcoholic).

Poached pears with yogurt and

Ingredients

  • 1 cup plain yogurt
  • 1-2 tbsp pumpkin seeds
  • 1 pear
  • 1/2 cup wine
  • 2 tbsp honey
  • 1 stick cinnamon
  • 2 cloves
  • 3 grains black peppers

Directions

  1. In a small pot bring the wine with the spices and tho honey to a boil and add the diced pear.
  2. Simmer until the wine is mostly evaporated and has reduced down to a slightly sticky syrup.
  3. Divide the yogurt between two cups and layer it with the pear for sweetness and the pumpkin seeds for some crunch.