Red Wine Lamb Stew - The Summit Wine Pairing

The 2019 The Summit Mourvèdre brings an elegant twist to a classic comfort dish when paired with a rich red wine lamb stew. While Mourvèdre is often known for its bold, full-bodied nature, this lighter expression offers a delicate tartness that beautifully complements the slow-simmered depth of the stew. Subtle aromas of blueberry, woody undertones, and soft violet notes weave seamlessly with the savory richness of tender lamb, enhancing each spoonful without overpowering it. The wine’s lively character and layered complexity keep the palate engaged, making this pairing both comforting and intriguing. Together, this dish and wine create a cozy yet refined experience—perfect for lingering dinners and cool evenings when you want something soulful and satisfying.

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

Total Time: 4 hours

Ingredients

• 2 pounds leg of lamb (trimmed and cut into 1 ½” chunks)

• 2 tablespoons cooking oil (your choice)

• 4 ounces onion (diced)

• 2 cloves garlic (chopped)

• 1 cup dry red wine

• 2 pounds potatoes (cut into chunks)

• 12 ounces carrots (cut into sliced)

• 10 ounces peas (fresh or frozen)

• 28 ounces diced tomatoes or crushed tomatoes

• 3 teaspoons Alhambra Merguez seasoning (or seasoning of your choice)

• ½ teaspoon salt

• ¼ teaspoon pepper

• 2 cups water

• ¼ cup all purpose flour

  Instructions

  1. Preheat oven to 325º F. It is prefered to use a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.

  2. Heat the dutch oven over med-high heat (or your frying pan) and 1 tablespoon of oil.

  3. Add the lamb (in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 20 minutes.

  4. When all the meat is done, add the remaining oil to the pot. Add the onions and cook for 5 minutes.

  5. Add the garlic and cook for 1 minute.

  6. Add the salt, pepper and Merguez seasoning to the pot and mix well.

  7. Stir in the flour, mix well, and cook for 30 seconds.

  8. Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 3 minutes, just to cook out some of the alcohol.

  9. Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps. This should take about 5 minutes.

  10. Add the lamb, mix, cover and place in the oven for 1 hour.

  11. Remove from oven and add the carrots and potatoes. Cover and return to oven. Cook for 1 hour.

  12. Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.

Enjoy!