This is an altered version of a recipe in Sainsburys Winter Recipe Collection. I love a good hearty stew especially when its a tad chilly outside (and in) and I adore how a pot full of okay flavours develops into a complex explosion of yumminess the longer it simmers away on the stove.
This recipe serves 5 to 8 (gotta love left overs!)
- 700g (1.5lbs) of diced lamb
- 2 onions, peeled and roughly chopped
- 4 carrots, chopped
- 5 cloves of garlic, peeled and crushed
- 2 sprigs of rosemary
- 1 red chilli, deseeded and chopped
- 1 teaspoon of orange zest
- 750mL (26 oz) bottle of red wine
- 2 tbsp butter
- 2 tbsp olive oil
- 2tbsp plain flour
- 2 x 400g (14 oz) can of chopped tomatoes
- 500mL’s (17 oz) of vegetable stock
- 2 teaspoons of Balsamic vinegar
- 2 x 400g (14 oz) tins of butter beans OR cannellini beans, drained
- After dicing all your vegetables places the onions, carrots and chilli in a heavy bottomed saucepan along with the lamb, crushed garlic and the orange zest.
- Pour in the bottle of red wine and give it a gentle stir making sure your lamb is completely submerged.
- Place the lid on your pot and place in the fridge to marinate for a minimum of 30 minutes (preferably an hour or as long as you have time for).
- Remove your pot from the fridge. In a seperate fry pan heat up the butter and the olive oil.
- Using a slotted spoon remove the lamb from the marinade and place in your fry pan. Be sure to reserve your pot of marinade, you’ll need it again in a minute!
- Brown the lamb all over and then add the flour. Stir the flour in for 1 minute.
- Pour the contents of the fry pan into your pot of marinade.
- Add to the pot the tomatoes, vegetable stock, balsamic vinegar and a good sprinkling of cracked black pepper and salt (you’ll be taste testing it once the liquid is heated enough to be safe).
- Heat and bring to the boil. Turn the heat down to simmer and place the lid on.
- Simmer for 45 minutes. I taste tested at regular intervals and salt and peppered as need be.
- Remove the lid, stir well and leave to simmer for another 15 minutes. The flavours should be full bodied and the meat tender.
- Add the beans and cook until warmed through.
- Serve with crusty bread or mashed potato.