It was no surprise last week that I got to the point of being really tired of turkey. Given that it is a large bird, you have to be very creative with leftovers to use it up. I needed something different! It was a raw and rainy day so it also had to be comfort food.
I had some stewing lamb to use so I thought a red wine stew would do the trick. Very often the stewing meat comes in large pieces so I cut them down to smaller pieces. Makes it easier to eat. Dredge the meat in flour and season with sea salt and pepper.
In a large saucepan heat up some olive oil and start browning the lamb. While that is browning, cut up a scallion and a few cloves of garlic. Finely chop up a small handful of rosemary. Add it all to the saucepan.
Cook for a few minutes more then add about a cup of good red wine. Bring to a simmer and add a couple chopped mushrooms.
Add 3 cups of chicken stock. Bring to a boil then lower to a simmer. Keep it on a low simmer for a few hours to allow the flavours to develop and the meat to get nice and tender. Closer to dinner time add either potatoes or pasta. I chose pasta for this stew. I also added some sliced carrots. I didn’t add them at the beginning because I don’t like mushy carrots, just like I don’t like mushy peas!
Add buttered rustic toast and it was a great bowl to enjoy in comfy pjs and a bit of tele. I’m not complaining about the raw rainy day though. This winter has been mild so far, may it continue! Saves on the heating bills. 🙂