Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Lamb stewed in red wine, parsnips, and mushrooms

I adore lamb, mushrooms and recently parsnips. I’d never had parsnips until a year or so ago, I had no idea how wonderful they were, how much more carroty than carrots are, nor the divine texture they have when roasted or stewed.

I’m so glad I found out how good they are. This recipe is a result of a few weeks alone where I could experiment with ingredients I don’t get to use everyday.

Lamb stewed in red wine, parsnips, and mushrooms

This recipe serves 3 good eaters or 4 small eaters

Preheat oven to 400F then back it down to 275F

You’ll need a frying pan, and an oven safe covered dish (or crockpot) as
well as your normal measuring, stirring things. You’ll also need a covered
sauce pot if you want to make the serving suggestion of cous cous and peas.

3/4lb of parsnips in slices
10 ounces white button mushrooms, halved
1lb of lamb cubed (I used leg)

2/3 of a bottle of Cabernet Sauvignon — I actually used the very reasonably priced “Woodbridge by Robert Mondavi” Cab. It’s a good everyday wine.

1cup flour
1tsp pepper
1tsp salt
1tsp dried oregano
1/2 tsp onion powder
1 6ounce can of tomato paste
1 cup of water
1/3 cup additional flour
1/4 cup vegetable oil (canola)
1 head of garlic
1/2 tsp truffle oil (this can be skipped if you don’t have it, but I recommend getting it, it adds a depth of flavor)
1 lemon


season 1 cup of flour with ONE HALF OF THE salt pepper, onion powder and oregano.

Dredge lamb & Brown in frying pan. When lamb is browned delgaze pan (with meat in it) with 1 glass of wine (about 4-5 ounces)

Put the lamb, parsnips, and mushrooms into an oven proof ceramic dish (or a slowcooker) add the tomato paste, the truffle oil, the remaining spices
and another 2 glasses of wine (8 ounces). cut the head of garlic in half and toss into pot (much of the garlic will fall from the papers during the cooking)

stir well.

Cook for 4 hours stirring once an hour.

After 90 minutes add the cup of water.

At the 3 hour mark sift and stir in the remaning 1/3 cup of flour.

Quarter the lemon and serve with the stew, it should be squeezed over the
top, and it can be roasted prior to use to increase the flavor and for

Serve with Cous Cous.