Indulge in the hearty flavors of Trieste Lamb Stew, a gluten-free Mediterranean delight perfect for spring and winter. This rustic stew features tender boneless lamb, vibrant red and green bell peppers, sweet onions, and hearty potatoes, all simmered in a rich tomato and white wine broth. Slow-cooked to perfection, this dish is a celebration of simple ingredients and traditional cooking methods. Seasoned with olive oil, salt, and freshly ground black pepper, this lamb stew brings...
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In a deep, heavy-bottomed pot, combine the lamb, red and green peppers, onions, potatoes, tomatoes, white wine, olive oil, salt, and pepper.
Give the ingredients a gentle stir to ensure they are well blended.
Cover the pot tightly. If the pot lid doesn't fit tightly, consider using waxed paper under the lid to create a tight seal.
Cook for 90 minutes over medium heat, without lifting the lid.
Serve hot.
Using a heavy-bottomed pot, preferably copper-clad, ensures even heat distribution for consistent cooking.
Maintaining a tight seal while cooking helps the ingredients cook together and become tender.
Adjust seasoning to taste after cooking if needed, but avoid lifting the lid during the cooking process.
Can I use a different type of meat instead of lamb?
Yes, you can substitute lamb with beef or pork, but the cooking time may need adjustment depending on the meat's tenderness.
What type of white wine is best for this stew?
A dry white wine like Pinot Grigio or Sauvignon Blanc works well, but any dry white wine you enjoy will suffice.
Can I add other vegetables to this stew?
Yes, feel free to add other vegetables such as carrots, celery, or zucchini to enhance the flavor and nutritional value.
How do I store leftover stew?
Allow the stew to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this stew?
Yes, you can freeze the stew in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
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