Tondré Grapefield Lamb Stew on Polenta PattyFeatured by Tondré Wines in the Pinot Noir Wine Club.
A delicious stew from Tondré Wines to pair with their 2011 Pinto Noir. Hearty ingredients mix to create a warm, flavorful stew that is perfect with a side of salad, bread and a glass of Pinot Noir.Yield: 6 - 8
Prep Time: 40 Minutes
Cook Time: 360 Minutes
• 3-4 Lbs. Fresh Lamb Stew Meat
• Flour for dredging
• 1 Bottle Tondré Grapefield Pinot Noir (1/2 for Stew, ½ for you)
• 1 Large White Onion coarsely chopped
• 6 Fresh Garlic Cloves chopped (or more, you decide)
• 10 Medium Mushrooms sliced
• Virgin Olive Oil
• Butter (optional)
• Sea Salt and freshly Ground Pepper (we love Sea Star Sea Salt)
• 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 (Bake per Enrico’s recipe on Golden Pheasant Polenta Bag)
• Crumbled Bleu or Gorgonzola Cheese and Fresh Basil for Garnish
Dredge meat in flour and sauté 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 ½ a bottle of Tondré 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 sauté the onions, garlic and mushrooms with a bit of Sea Salt and Freshly Ground Pepper until the onions are clear and mushrooms 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 of 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 with a Polenta Square on the bottom, crumbled cheese, Stew, more cheese and a few small leaves of Basil for aroma and color.
A fresh Farmer’s Market Salade, a Loaf of Crusty Bread, more Tondré Grapefield Pinot Noir, and a few close friends make this meal complete. ENJOY!