- Prep time
- 30 minutes PT30M
- Cook time
- 50 minutes PT50M
- 6-8 servings
This rich, aromatic stew is both hearty and delicious. Make it a meal by enjoying with a simple salad, crusty bread and a bold California syrah.
- ¾-1 cup all-purpose flour
- 2 teaspoons chili powder
- 2 teaspoons allspice
- 3 teaspoons paprika
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 2-3 pounds boneless leg of lamb, cubed
- 3 tablespoons olive oil
- 2 carrots, diced small
- 2 celery stalks, diced small
- 1 small yellow onion, diced small
- 1 can (20 ounces) organic crushed tomatoes
- 28 ounces beef broth
- 1 cup dry red wine
- 2 cans (14 ounces each) organic white beans, drained and rinsed
- 3-4 bay leaves
- 1 cup toasted pine nuts, for garnish
- Italian parsley sprigs, for garnish
Mix flour and spices together. Add cubed lamb to flour mixture and dredge thoroughly.
Heat olive oil in an 8-quart stockpot over medium-high heat. When oil is hot, add 1/3 of the floured lamb and brown lightly. Push to one side of the pot and repeat process until all lamb is browned in the pot.
Reduce heat to medium. Add carrots, celery and onion and cook for 6-8 minutes. Add crushed tomatoes, beef broth, wine and white beans. Drop in bay leaves, reduce heat to low and cook for 25-30 minutes, or until lamb is tender, stirring occasionally.
When finished, ladle stew into individual bowls and top with toasted pine nuts and fresh parsley sprigs.
Techniques used in this recipe:
- dredge: to coat food with a dry ingredient such as flour or bread crumbs.
- cayenne pepper
- <p><strong>cayenne pepper:</strong> a member of the <em>capsicum</em> family, related to paprika, chili pequins, and bell peppers. The cayenne pod ranges in size from 1 to 3-inches in length and from 1/2 to 1-inch across the base. Its orange to bright-red color well represents its fiery character. Cayenne should be used with care and caution.</p><p>It is the pepper used by make the iconic condiment, Tabasco Pepper Sauce. The merest sprinkling of cayenne is used to enhance Hollandaise sauce, chowders, deviled eggs, a variety of meat dishes, pickled or spiced meats, vegetables, and olives as well as baked, stuffed and fried potatoes. Combine it with paprika and a number of other spices to make spicy barbecue and basting sauces and tomato sauces.</p>
- <strong>broth:</strong> a flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs.
- bay leaves
- <p><strong>bay leaves:</strong> Sweet Bay of Laurel is native to the Mediterranean region where it grows to an evergreen tree up to 40-feet high. It is found extensively in the milder climates of North America; the leaf of the California Bay Laurel is long and tapered, bright green in color, and extremely pungent - from two to three time more pungent than that of the European variety.</p><p>The uses of Bay are many and varied. Eggs, meats, game, soups, casseroles, and sauce benefit from the judicious use of this herb; use it sparingly, however, for it is dominant by nature.</p>
- <p><strong>allspice:</strong> so named because its aroma and flavor resembles several spices, principally nutmeg, cinnamon, and cloves. Native to tropical America is has the distinction of being the only spice produced exclusively in the Western Hemisphere; the best quality allspice usually comes from Jamaica but it is also produced in Mexico and other Central American countries.</p><p>When picked, the berry is approximately 1/4-inch in diameter and green in color. The characteristic reedish-brown color results from the sun-drying process.</p><p> The most common uses of allspice (either whole or ground) are in pickles, relishes, cakes and cookies, stewed and preserved fruits, mincemeat, and tomato-base sauces.</p>
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.