- Prep time:
- 30 minutes
- Cook time:
- 50 minutes
- Serves 6-8
2 out of 5
- Share this recipe:
No wine pairs better with this aromatic, rich stew than a bold California Syrah or a 4- to 5-year-old Chateauneuf-du-Pape.
- 2-3 lbs. boneless leg of lamb, cubed
- 3 tablespoons olive oil
- ¾ to 1 cup all-purpose flour
- 2 teaspoons chili powder
- 2 teaspoons allspice
- 3 teaspoons paprika
- ½ teaspoon cayenne pepper
- Kosher or sea salt and cracked black pepper to taste
- 2 carrots, diced small
- 2 celery stalks, diced small
- 1 small yellow onion, diced small
- 1, 20 oz. can organic crushed tomatoes
- 28 oz. beef broth
- 1 cup dry red wine
- 3-4 bay leaves
- 2, 14 oz. cans organic white beans, drained and rinsed
- 1 cup toasted pine nuts, chopped coarse
- Italian parsley sprigs for garnish
Mix flour and spices together. Add cubed lamb to flour mixture; dredge thoroughly. Heat olive oil in 8-quart stockpot over medium-high heat. When oil is hot, add a third of the floured lamb and brown lightly; push to one side of the pot; repeat process until all lamb is browned and added to pot.
Reduce heat to medium. Add carrots, celery and onion and cook for 6-8 minutes. Next, pour crushed tomatoes, beef broth, wine and white beans directly into pot. Drop in bay leaves, reduce heat to low and cook for 25-30 minutes, stirring occassionally.
Top each bowl of stew with toasted pine nuts and fresh parsley sprigs.
*I choose to use high-quality canned organic beans and crushed tomatoes to keep preparations simple and quick. You may choose to soak 2 cups dry white beans overnight if you would prefer a fresher bean; however, be sure to account for extra time and steps it takes to cook the beans ahead.
A great start to this meal would be a simple salad of arugula or spinach with red onion, orange segments, shaved Asiago cheese and a splash of good extra-virgin olive oil and balsamic or sherry vinegar. Serve with a chunk of crusty, peasant-style bread, such as Nugget Markets Ciabatta or Pugliese with butter, and you are ready to go!
Techniques used in this recipe:
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.