GUINNESS STEW WITH LAMB AND ROASTED VEGETABLES

GUINNESS STEW WITH LAMB AND ROASTED VEGETABLES

This recipe is very specific on amounts. This is for those who need all the little details. To be honest, I rarely measure. Hello…this is stew!

2 T canola oil, divided 1/1 T

2 C diced yellow onion, 1/4″ dice. (If using a scale=8.6oz or 239gm)

2-3 cloves garlic, minced (= 2 T, .4oz or 14 gm)

1 C carrots, peeled and cut into 1/4″ slices (=4.8oz or 136gm)

3/4 C parsnips, peeled and cut int 1/2′ dice. (=3.4oz or 99gm)

1 slice american style bacon (as meaty as possible) (=.2oz or 7 gm)

3 very thin slices pancetta (.7oz or 20gm)

2 1/2 C lamb, trimmed of most of its fat and cut into 1″ cubes. (=12.7oz or 357gm)

1/4 C all-purpose flour

2 C. Veal Stock, divided into 2/3 C. and 1/1/3 C.

1 C Guinness draft beer (from an 11.2 oz bottle), reserve the rest of the Guinness for later–don’t drink it!)

2 T chopped fresh basil, 2t chopped fresh thyme leaves, 2 1/2 t minced fresh rosemary, 1 T chopped fresh sage (I am not gonna go into oz and gms here. Buy a set of measuring spoons!)

1 fresh bay leaf (buy the package-it freezes very well)

5 grinds of black peppercorns (=aproximately 1/4 t)

1 large or 2 medium yukon gold potatoes, cut into 1/2-3/4′ dice (=1 1/2 C or 8.5 oz or 244gm)

1/2 C sugar snap pea pods, 1/2′ slices (=3oz or 79gm)

3/4 C haricot vert green beans, cut into 1′ slices (=3.5 oz or 99gm)

Salt and Pepper, to taste

1. Over low heat, in a large heavy-bottomed pot, toss the onions and garlic with 1 T canola oil. Cover tightly with a lid and allow the the onions and garlic to brown, aproximate 30-40 minutes.
Stir occasionally. (Don’t use a higher heat, you will burn the garlic and have to start over–slow and steady will give you the flavor you are going for.)

2. In a fry pan, on medium heat, cook the bacon and pancetta until golden brown and crisp. Remove and drain on a papertowel. Reserve the bacon fat. (Start with a cold pan, place the bacon in it and then turn
    on the burner. The bacon won’t shrink as much and you are less likely to burn it.)

3. Toss the carrots and parnips into the bacon fat and saute on medium heat to brown. Don’t overcook. Brown, but still crispy. Remove from pan and reserve for later.

4. Using the same fry pan, increase heat to medium high, add 1 T of canola oil and brown the lamb on all sides. (Do this in batches that allow separation between the pieces. Crowding the meat in to save time will     only result in gray steamed meat and not the brown deliciousness that you want for flavor.)

5. Stir 2/3 C stock into the 1/4 C. flour and stir until there are no lumps. Pour over the lamb and stir until thickened and darker. Pour this mixture into the pot with the onions and garlic.

6. There will be stuff still stuck to the fry pan. Pour in 1 C of Guinness to clean this up and then pour into the pot with the lamb mixture.

7. Crumble the bacon and add to the pot with the lamb mixture.

8. Add your herb mix and the bay leaf.

9. Over medium heat, bring all this to a low boil (occasional little bubbles). Cover the pot tightly and reduce the heat to very low. Allow to cook for another hour (or two). Turn off the heat and let it rest for at
least 2 hours. Or overnight.

10. About an hour before serving, reheat the lamb mixture. Add the the roasted carrots and parsnips, the sliced pea pods, the haricot vert slices, the veal stock and the remaining Guinness (You didn’t drink it,
     did you?) Test for salt and pepper (it may not need it)

Makes aproximate 8 servings