{"id":5206,"date":"2011-10-15T01:01:09","date_gmt":"2011-10-15T06:01:09","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=5206"},"modified":"2011-10-14T18:36:13","modified_gmt":"2011-10-14T23:36:13","slug":"harvest-lamb-stew-with-a-red-wine","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2011\/10\/15\/harvest-lamb-stew-with-a-red-wine\/","title":{"rendered":"Harvest Lamb Stew with a Red Wine"},"content":{"rendered":"<p>The Harvest Lamb Stew \u00a0recipe 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.<\/p>\n<p>Cheers, Kathy<\/p>\n<p><strong>Harvest Lamb Stew<\/strong><\/p>\n<p>1 lb. lamb (preferably loin), cut into \u00bd to \u00be inch cubes<br \/>\n2 T canola oil<br \/>\n2\u00a0c beef broth (preferably homemade; or Pacific Foods makes a nice alternative)<br \/>\n1\u00a0c Chinook Yakima Valley Red<br \/>\n2 cloves garlic, minced<br \/>\n1 t dried marjoram, crushed<br \/>\n1 bay leaf<br \/>\n1 T butter<br \/>\n1\u00bd\u00a0c sliced carrots<br \/>\n1\u00bd\u00a0c celery cut into \u00bd inch slices<br \/>\n\u00bd &#8211; \u00be\u00a0c onion, chopped finely<br \/>\n2\u00a0c peeled potatoes cut into \u00bd cubes<br \/>\n\u00bd lb. chanterelle mushrooms, brushed and quartered<br \/>\n\u00bd\u00a0c sour cream<br \/>\n3 T all-purpose flour (you may substitute a GF blend of 1 \u00bd T Tapioca Starch and 1 \u00bd T Potato Starch and a pinch of Xanthan Gum)<br \/>\n2 T Marsala or Dry Amontillado Sherry<br \/>\nDried thyme (optional)<br \/>\nHalf &amp; half (optional)<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>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.<\/li>\n<li>Add beef broth, wine, garlic, marjoram, bay leaf, pinch of sea salt and a pinch of cracked black pepper.<\/li>\n<li>Bring to a boil; reduce heat to simmer. Cover for 20 minutes or until almost tender.<\/li>\n<li>Add butter to saut\u00e9 pan over medium-low heat.*<\/li>\n<li>Once melted, add carrots, celery and onion (mirepoix) and stir often.<\/li>\n<li>When the <em>mirepoix <\/em>is ready (about the same time as the initial stew simmer) stir it into the stew base along with the mushrooms and potatoes.<\/li>\n<li>Return to a low boil; reduce heat, cover and simmer for 25-30 minutes or until tender.\u00a0Discard bay leaf.<\/li>\n<li>Whisk sour cream and flour. Whisk \u00bd cup of the hot stew base into the sour cream mixture.<\/li>\n<li>Return to pan; cook and stir until bubbly.<\/li>\n<li>Add salt, crushed thyme and up to 2 T. Marsala or Amontillado Sherry to taste, and half &amp; half to adjust the creaminess. Cook and stir 1 minute.<\/li>\n<\/ol>\n<p>* The goal of mirepoix is to meld the flavors of the three ingredients, thus your heat is essential.\u00a0 Too cool and you\u2019ll just poach the vegetables; too hot and you\u2019ll caramelize them. A heavier pan can help moderate the temperature.<\/p>\n<p>Makes 4 main dish serving. Pairs well with Chinook\u2019s Cabernet Franc and a loaf of crusty, fresh-baked bread.<\/p>\n<p>Recipe provided by <a href=\"http:\/\/www.chinookwines.com\/\">Chinook Wines<\/a> in Prosser, Washington<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Harvest Lamb Stew with a Red Wine\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=5206\"><\/script>","protected":false},"excerpt":{"rendered":"<p>The Harvest Lamb Stew \u00a0recipe 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 \u00bd to \u00be inch cubes 2 T [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[2379,2392,1206,1557,583,69,228,95,98],"class_list":["post-5206","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-chinook","tag-chinook-wines","tag-lamb","tag-prosser","tag-recipe","tag-recipes","tag-red-wine","tag-washington","tag-wine"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/5206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=5206"}],"version-history":[{"count":2,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/5206\/revisions"}],"predecessor-version":[{"id":5209,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/5206\/revisions\/5209"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=5206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=5206"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=5206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}