Lamb Stew with Herbes de Provence – Napa Valley Merlot Pairing
Fall is the perfect time to tryout chefs Lamb Stew with Herbes de Provence recipe while you enjoy the pairing with our Davis Estates Merlot. Order a bottle HERE to try the pairing at home!
INGREDIENTS
Serves 6
For the Lamb Stew
- 2 tablespoons canola oil
- 2 pounds lamb shoulder, trimmed and cut into 1 ½ -inch cubes
- 2 tablespoons all-purpose flour
- 1 ½ cups yellow onion, cut into large dice
- 6 cloves garlic, peeled and sliced thin
- 2 tablespoons tomato paste
- 2 ½ cups water
- ½ cup Merlot
- 3 teaspoons salt
- 1 ¾ teaspoons freshly ground black pepper
- 1 teaspoon herbes de Provence
- 1 pound red potatoes, peeled and cut into 2-inch pieces
- ½ pound baby turnips, cleaned and peeled, if large cut in half or quarter
- ¾ pound carrots, peeled and cut into 2-inch sticks
- ½ cup fresh or frozen English peas
- 2 tablespoons chopped parsley for garnish
Instructions
Lamb Stew
- Preheat oven to 350°.
- Heat oil in a 6-qt. Dutch oven over medium-high heat.
- Season lamb with 2 teaspoon salt and 1 teaspoon pepper.
- Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate.
- Add onions and cook, stirring occasionally, until soft and brown, about 10 minutes. Add garlic, flour and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes.
- Stir in water, Merlot, 1 teaspoon salt, ¾ teaspoon pepper and herbs de Provence, then add back the lamb. Cover, bring to a boil, then transfer to oven.
- Cook until lamb is tender, about 1 hour.
- Remove from oven and add the potatoes, turnips and carrots, return to oven covered for 30 to 40 minutes. Then, stir in the peas, and cook, covered, for 5 additional minutes.
- Garnish each plate with chopped parsley.
- Enjoy with the rest of your bottle of Merlot.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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