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Harvest Lamb Stew with a Red Wine

The Harvest Lamb Stew  recipe below is from Chinook Wines in Prosser, Washington. The winery and vineyards are owned by a husband and wife team, Kay Simon and Clay Mackey. Check out the Chinook Wines website.

Cheers, Kathy

Harvest Lamb Stew

1 lb. lamb (preferably loin), cut into ½ to ¾ inch cubes
2 T canola oil
2 c beef broth (preferably homemade; or Pacific Foods makes a nice alternative)
1 c Chinook Yakima Valley Red
2 cloves garlic, minced
1 t dried marjoram, crushed
1 bay leaf
1 T butter
1½ c sliced carrots
1½ c celery cut into ½ inch slices
½ – ¾ c onion, chopped finely
2 c peeled potatoes cut into ½ cubes
½ lb. chanterelle mushrooms, brushed and quartered
½ c sour cream
3 T all-purpose flour (you may substitute a GF blend of 1 ½ T Tapioca Starch and 1 ½ T Potato Starch and a pinch of Xanthan Gum)
2 T Marsala or Dry Amontillado Sherry
Dried thyme (optional)
Half & half (optional)


  1. In a large saucepan brown meat 1/3-1/2 lb. at a time in the hot oil, so as to brown, but not steam the lamb. Drain fat; return all meat to pan.
  2. Add beef broth, wine, garlic, marjoram, bay leaf, pinch of sea salt and a pinch of cracked black pepper.
  3. Bring to a boil; reduce heat to simmer. Cover for 20 minutes or until almost tender.
  4. Add butter to sauté pan over medium-low heat.*
  5. Once melted, add carrots, celery and onion (mirepoix) and stir often.
  6. When the mirepoix is ready (about the same time as the initial stew simmer) stir it into the stew base along with the mushrooms and potatoes.
  7. Return to a low boil; reduce heat, cover and simmer for 25-30 minutes or until tender. Discard bay leaf.
  8. Whisk sour cream and flour. Whisk ½ cup of the hot stew base into the sour cream mixture.
  9. Return to pan; cook and stir until bubbly.
  10. Add salt, crushed thyme and up to 2 T. Marsala or Amontillado Sherry to taste, and half & half to adjust the creaminess. Cook and stir 1 minute.

* The goal of mirepoix is to meld the flavors of the three ingredients, thus your heat is essential.  Too cool and you’ll just poach the vegetables; too hot and you’ll caramelize them. A heavier pan can help moderate the temperature.

Makes 4 main dish serving. Pairs well with Chinook’s Cabernet Franc and a loaf of crusty, fresh-baked bread.

Recipe provided by Chinook Wines in Prosser, Washington

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