Quick Lamb Stew in Red Wine

 

 

On a cold day, there is nothing more comforting than a warm bowlful of Meat Stew. Stew cooked in red wine is absolutely divine. With a few root vegetables thrown in this stew makes for a great one pot.  Any red meat goes well, so the lamb can be replaced with Pork or Beef. Since this stew is cooked for very long at high temperature, the alcohol essentially evaporates. The wine flavor will remain in a concentrated form, but the alcohol will be gone, leaving the food safe for a child to consume.

The meat is cooked in a pressure cooker, making it a quick way to prepare stew and still get that delicious taste of ‘slow cooking’, well almost! For someone like me who can never plan to cook a dish 4 hours in advance, this is a perfect way to enjoy traditional stews.

Ingredients

• 750 gms of Lamb, cut into 2-inch pieces
• 1 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoon olive oil
• 1/4 cup tomato paste
• 2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
• 1 cube low-sodium beef boullion
• 2 medium onion, quartered
• 2 bay leaves
• ¼ teaspoon cinnamon powder
• 1 sprigs parsley 
• 3 medium carrots sliced
• 4-5 medium sized white potatoes, quartered
• 3 garlic pods, chopped
• ½ teaspoon Cayenne Pepper
• 1 tablespoon of honey
• Salt to taste

1.       Put the meat in a food storage bag with the flour, pepper and salt; toss to coat well. Heat 1 tablespoon olive oil in a large saucepan over medium heat; add beef and cook, stirring, until lightly browned.

2.       Put the meat in a pressure cooker. Tip in the wine, bay leaves, bouillon and pressure cook for 20 – 30 minutes.

3.       In another casserole sauté the onion in 1 tablespoon oil; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, bring to a boil. Reduce heat to low; cover and simmer for 5 minutes.

4.       Add the Potatoes and continue cooking for 5 minutes. Now add the lamb and tomato paste. 

5.       Add the Cayenne pepper honey and salt or pepper as required. Cover the casserole and simmer for about 20 to 30 minutes, or until lamb is tender.

Serve with crusty bread

Serves - 4
Effort Level - Just a little bit of effort, but so worth it!