Herb-Infused Burgundy Lamb Stew with Pinot Noir and Wild Mushrooms

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Course Main Course

Cuisine French

Servings 4 people

Equipment

Dutch oven
Large pot
Wooden spoon

Ingredients

1.5 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
8 ounces wild mushrooms, sliced
2 carrots, sliced into rounds
2 cups Pinot Noir
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tablespoon tomato paste
Salt and black pepper to taste
2 tablespoons chopped fresh parsley

Instructions

Pat the lamb dry and season it with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat, then brown the lamb in batches until all sides are seared. Remove the lamb and set it aside.
Add the onion to the same pot and cook until softened. Stir in the garlic and tomato paste, cooking for one minute until fragrant.
Add the wild mushrooms and carrots. Cook for several minutes until the mushrooms begin to release their liquid.
Pour in the Pinot Noir and scrape the bottom of the pot to release any browned bits. Let the wine simmer for two minutes.
Return the lamb to the pot along with the beef broth, rosemary, thyme, and bay leaves. Bring everything to a gentle boil, then reduce the heat to low, cover, and simmer for about two hours until the lamb is tender.
Remove the herb sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Stir in the chopped parsley just before serving.

Notes

Simmer the stew uncovered for the last 20 minutes if you prefer a thicker broth. The flavors improve after a night in the fridge, so it reheats well the next day with a splash of broth to loosen it. Serve with crusty bread to soak up the Pinot Noir sauce. If fresh wild mushrooms are unavailable, a mix of cremini and shiitake works in their place without changing the method.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, Large pot, Wooden spoon