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.
- 1/2 lb of diced lamb for stewing
- 1 onion
- 2 carrots
- 2 celery stalks
- 2-3 cups of red wine
- 2 bay leaves
- 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.
- 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.
- 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.
- 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.
- 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.
- I served it up with some polenta, done according to the traditional recipe. Pretty good indeed!