Internationally recognized Irish Chef Stuart O’Keeffe is a weekly food contributor for Dublin’s Evening Herald newspaper and in 2011 he debuted his own cooking show, Stuart’s Kitchen (airing in Ireland and New Zealand). Currently residing in Los Angeles, he hosts Kitchen Daily 101 on AOL. Stuart’s philosophy is to cook “hearty but healthy”, marrying the old world goodness of Ireland with the abundant fresh offerings of California.
It officially winter! What better dish then a hearty stew for when the weather outside's so bleak.
Tips: Have your butcher cut up the meat for you to save some time. You can also use stewing beef for this recipe.
3 pounds lamb shoulder, cut into 2inch pieces
8 cloves garlic, minced
1 sprig fresh rosemary
1 cup white wine, chardonnay is good
3 tablespoons canola oil
1 onion, diced
1-teaspoon chili flakes
1 can roasted red peppers, cut into strips
2 tomatoes, diced
1 bay leaf
1 cup red wine, cabernet
2 ½ cups chicken stock
fresh cracked pepper
- Marinade the meat with half the garlic cloves, rosemary and white wine. Let stand for 1 hour. Drain meat and discard the wine mix.
- Heat oil in a large heavy bottomed pan, brown meat on all sides, Brown meat in small batches.
- Remove browned meat from pan and add onions and cook for 4 minutes. Add garlic and cook for another minute.
- Return meat to the pan, stir in chili flakes, peppers, tomatoes, bay leaf and red wine. Bring to a boil, reduce heat to a simmer for 15 minutes.
- Add chicken stock and bring back to a low simmer for 1 ½ - 2 hours or until meat is very tender. Add salt and pepper to taste.
- Serve with rice or crusty bread.