Lamb Stew and PolentaFeatured by Tondre Wines in the Pinot Noir Wine Club.
3-4 lbs. Fresh Lamb Stew Meat
Flour for dredging
1 bottle Tondre Grapefield Pinot Noir
1 large white onion coarsely chopped
6 fresh garlic cloves, chopped
10 medium mushrooms, sliced
Salt & freshly ground Pepper
5 carrots, coarsely chopped
4 celery stalks, coarsely chopped
3 zucchini, coarsely chopped
32 oz. beef stock
15 oz. vine ripened tomato sauce
14 oz. stewed tomatoes
28 oz. spring water
4-6 shots Tabasco sauce
2 bay leaves
Polenta (we prefer Enrico’s recipe on
Golden Pheasant Polenta Bag)
Crumbled Bleu or Gorgonzola cheese
and fresh basil for garnish
Dredge meat in flour and saute in a heavy bottomed stew pot with olive oil and butter until brown and crusty, but not cooked through. Do in small batches to get even browning. When meat is brown, return all back in to the stew pot. Reduce heat to simmer and pour in half a bottle of Tondre Grapefield Pinot Noir.
At this point, you may want to pour yourself a small glass to sip while cooking. You will want to stir the meat often to keep it from sticking and to incorporate the bits at the bottom. In a separate pan, saute the onions, garlic and mushrooms with a bit of salt and freshly ground pepper until the onions are clear and mushrooms are brown. Add to the stew pot with the meat. You may now add to the stew pot all vegetables, beef stock, tomato sauce, stewed tomatoes, spring water, bay leaves and 4-5 shots Tabasco. Bring to a boil, then reduce heat to a simmer and cook for 4-6 hours stirring often.
One hour before serving, make the Polenta. During this time, you can draw off the fat from the top of the Stew to prepare it for serving. We serve the Polenta Square on the bottom, crumbled cheese, Stew, more cheese, and a few small leaves of Basil on top for aroma and color. A fresh Farmer’s Market salad, a loaf of Crusty Bread, more Tondre Grapefield Pinot Noir, and a few close friends make this meal complete. Enjoy!