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Title: 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, a blend of cabernet Franc and Lemberger
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)
Return to pan; cook and stir until bubbly.
* 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.