Comfort in Fall

Food for the Week: Rustic Lamb Stew

1 1/2 lbs lamb chunks
3 potatoes
2 carrots
1 yellow onion
6 large button mushrooms chopped
2 cups red wine (I used left over Pinot Noir)
4 cups vegetable or beef stock
handful of fresh thyme
2 bay leaves
1/4 cup chopped parsley
salt and pepper
4 tablespoons olive oil

Season the meat with plenty of salt and pepper. Brown the meat in 3 of the tablespoons of oil over medium high heat. Remove the meat. Add the rest of the oil and saute the onions. Add the mushrooms and cook a bit. Once the onions are soft, pour in the wine to deglaze the pan and let some of the liquid boil down. Add the herbs, more salt and pepper and the stock. Add in the meat and vegetables back in and bring to a simmer. Cover and turn the heat down to medium -low and simmer for an hour and a half. Add the parsley near the end and cook for about 10 more minutes. The meat will be really tender and you will have a really rich broth.

I served it over some kale sautued with garlic and a lump of fresh foccia bread. It made so much, I will be eating it the rest of the week!