Patience is a virtue when it comes to this hearty rosemary lamb and red wine stew. Your home will be filled with the rich aroma of the stew bubbling away on the stove…for three hours.
But it’s so totally worth the wait when you sink your teeth into the tender pieces of lamb, melt-in-your-mouth vegetables and velvety red wine sauce. The ultimate in cold weather comfort food!
Tip: Get this stew on the stove well before you start getting hungry and we all know hangriness might kick in shortly after.
Okay, now let’s get (slow) cooking: Simmering the stew for a lengthy time transforms the red wine, onions and rosemary into an incredibly rich sauce which makes for a natural pairing with the taste of the lamb.
What so serve with it?
This recipe calls for quinoa to be served as accompaniment to the rosemary lamb and red wine sauce stew. However mashed potato, brown or white rice, barley or crusty bread would work equally well to soak up the mouthwatering goodness.
PS: This stew recipe is also the perfect way to use up any vegetables that are hanging around in your fridge. Just chop ‘em up up and throw them in…the more the merrier!
- 120 ml olive oil extra virgin
- 3 tsp garlic crushed
- 850 gram lamb chops neck or loin chops preferably
- 350 gram green beans
- 700 gram baby potatoes
- 500 gram carrots medium-sized, sliced into smaller blocks
- 2 onions chopped
- 500 gram Portabellini mushrooms any mushrooms will do
- 400 gram Italian whole tomatoes 1 Tin
- 150 gram tomato paste 3 sachets
- 250 ml liquid stock lamb or vegetable
- 375 ml red wine
- salt & black pepper to flavour
- 3 sprigs rosemary fresh
- 2 tsp sweet basil
- 2 tsp Italian herbs
- 2 tsp curry powder or masala
- 1 lemon Squeezed
- 1 ½ cups quinoa or rice
- Dice the onions.
- Chop the carrots into slices.
- Cut the baby potatoes into halves.
- Chop off the stems of the green beans.
For the Stew
- Turn on the stove plate that you are going to use to high heat.
- Place a large pot on the stove and add the olive oil and the garlic.
- When the pot is hot, add in the lamb and spices, as well as the juice from the lemon, and cook for 5 minutes before adding in your tin of tomatoes.
- Mix thoroughly before cooking for a further 10 minutes continuing to brown the meat.
- Once the meat is browned, remove it from the stovetop and set it aside to rest.
- Turn the same stovetop to a low heat.
- Wait 5 minutes for the stovetop to cool down before putting the pot back onto the plate.
- Add your vegetables to the pot.
- Add the wine and tomato paste.
- Stir (or shake the pot) to mix all the ingredients.
- Let it cook for 3 hours while continuing to check on your stew during this time, stirring to ensure that nothing is sticking to the bottom of the pot.
For the Quinoa
- Pour 1 1/2 cups of quinoa into a heatproof bowl or dish which has a lid, followed by 1 cup of boiling water or until the quinoa is just covered with the boiling water.
- Put the lid on and let it stand for 15-18 minutes until the water has been fully absorbed.
- Dish up and enjoy.