Hi Hailey, look for a Sauvignon Blanc, a dry white wine, that was made in New Zealand. What would be a good brand to use? Did you know you can save this recipe and order the ingredients for. Keep cooking and turning occasionally until all the cubes are brown. After the meat is done or nearly so, other vegetables are added and cooked until just tender. The red wine used for cooking this kind of stew should be of good quality, without being too expensive. Same for the red wine. Sprinkle the browned meat with the sugar and place the casserole over moderate heat for 4 or 5 minutes, stirring occasionally with a wooden spoon. Sorry, our subscription service is unavailable. Can I use lamb necks instead? What is a good brand of dry white wine? Add the marinade to just cover the meat. 2 Brown the lamb: Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Add the broth to the skillet with the onions and bring to a boil, stirring with the wooden spoon to dissolve the brown particles on the bottom and sides of the skillet. Would the time that it takes to cook – 4 hours – be different if I use less lamb, like, let’s say I halved it or used 2 pounds instead of 3 1/2? Hello! Your comment may need to be approved before it will appear on the site. One, try to buy American lamb. It is reasonably priced and most of the ingredients are easy to find all year long. Cut the celery in small sticks. Broad white beans are soaked overnight then slow cooked in a tomato based stock with pork rinds and cured ham. First, the meat is browned in oil. I put it over mashed potatoes cooked with onions and sour cream. This recipe for a French lamb stew is a classic illustration of how any meat stew is made. Lamb Stew Provençale originates in the south of France, specifically the Provence region. Sprinkle the meat with flour, salt, and pepper and cook over low heat, stirring, for 3 minutes longer. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Delicious! Set the skillet aside. Drain the meat, discard the marinade, and pat dry with paper towels. You may be accustomed to Irish lamb stew, but lamb stews are also typical of Basque cuisine, as are dishes that include both tomatoes and sweet red peppers. Thank you. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Some lamb marinated in red wine, a bit of brandy, a few vegetables and aromatic herbs for seasoning will do the trick! Mince the remaining garlic cloves and set aside. Peel and slice the carrots. However feel free to be creative and personalize your own bouquet! He has at least 20 years of back issues of Gourmet, Saveur, and other cooking magazines that he keeps around just waiting for a spare moment to review. It’s not completely done, but I dipped some ciabatta bread in the sauce to determine how much salt might need to be added later. Thank you! It is a definite crowd-pleaser and a great dish for a family or friends gathering. First posted in 2005. While I was sauteing the onions and garlic, I added a tablespoon of tomato paste. This classically French lamb stew—packed with onions, peas, turnips, carrots, and potatoes—is based on the one taught at the French Culinary … As for the reds, I usually use a zinfandel from anywhere in Amador County. I had some lamb bones and made a big batch of lamb stock. Please try again later. If, however, the cubes of meat are close together, they do not brown well and all the juices of the meat run out into the skillet. A bouquet garni is very easy to make at home. Elise is dedicated to helping home cooks be successful in the kitchen. This is a wonderful recipe made just as described.