Lamb stew with red wine, cream, mushrooms and thyme

Last week I did what one is suppose to do with a slowcooker – I made it cook dinner for me while I was at work. And it worked a charm.

I browned the meat the night before and seasoned it. The following morning I added the meat, red wine, water , garlic and a bay leaf, put it on the lowest setting and left it for 10 hours.

When I opened the door to the flat in the evening, it smelt wonderful. I just reduced the sauce, added cream, thyme and fried mushrooms and served it with a swede and potato mash.

It was absolutely wonderful and the meat just fell apart it was so tender. I highly recommending a slowcooker, as it takes less energy than having the oven on, and it feels safer leaving it on during the day. But you can make this stew in a regular oven too, I would probably put the temperature to 80C maximum and leave it in there for at least 5-6 hours.

Because of the low cooking temperature, the meat releases a lot of liquid, so I highly recommend to take out the mat and reduce the sauce on the hob until it has thickened up. This also concentrates the flavour and I would recommend this with all kinds of dishes, including i.e. pulled pork, where you shred the meat and mix it with the juices. It works better when it is less watery.

Lamb stew with red wine, cream, mushrooms and thyme, serves 3-4

500 g stewing lamb (on the bone, in pieces)

butter for frying

salt, black pepper

400 ml red wine (for cooking you can use old opened bottles, so don’t throw any leftover wine away, save it for a stew instead)

1 garlic clove

1 bayleaf

100 ml water

200 g button mushrooms, cut in four

200 ml single cream

50 ml red wine

1 tsp fresh thyme

1/2 tbsp mild chilli sauce

1/2 tbsp dark soy sauce

colouring agent

salt, pepper

Brown the meat in the morning or the night before, in butter. Season. Before leaving the house in the morning, add the meat, wine and water to the Crockpot . Also add garlic and a bay leaf. Stir and turn the slowcooker on at the lowest heat. Put the lid on and leave it until you come home 9-10 hours later.

Then fry the mushrooms ans season. Remove the meat from the sauce and put the whole casserole on the hob (if you have a gas hob at least) or use a small sauce pan to redue the sauce on high heat. Stir occasionally and once it has thickened add the spices and seasonings. Colour until light brown. Add the meat and mushrooms. Heat ut up again if necessary and serve. A root mash, potato mash or boiled potatoes work well. 

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2 Responses to Lamb stew with red wine, cream, mushrooms and thyme

  1. Shurik says:

    Thanks for this. Looks lovely. I hope it is ok with you if we put a link to your recipe here.
    Thanks,

    Shurik

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