You can use lamb or beef for this stew. My preference is lamb. Serve with steamed cabbage and dark or whole grain bread.
8 bacon strips, cut in small pieces
1/3 Cup all-purpose flour
A teaspoon of salt (I use Kosher salt)
A half-teaspoon pepper (I like cracked pepper)
3 pounds of meat (lamb or beef), cut into bite sized pieces
1 pound of fresh mushrooms, quartered
3 leeks, chopped (use white part)
2 medium carrots, chopped
¼ Cup celery, chopped
A Tablespoon of vegetable, canola, or olive oil (your preference)
4 cloves garlic, minced or pressed
A Tablespoon of tomato paste
4 Cups of beef broth (I use reduced fat/sodium, your preference)
1 Cup Guinness Stout (if you don’t want to use stout, add more broth)
2 bay leaves
A teaspoon of the following: thyme, parsley, rosemary (crushed)
2 pounds potatoes, in bite sized pieces (Yukon gold or red is best)
2 Tablespoons each; corn starch & cold water
Optional: add a Cup of frozen peas and/or corn
Using a stew pot:
Cook the bacon until brown and crispy.
While the bacon cooks, put flour, salt and pepper into a large, zip-lock bag and a little at a time, coat the meat by shaking in the mixture.
Remove bacon from the pot (slotted spoon is best to leave grease behind) and drop the meat into it to brown.
Once the meat is browned remove it with the bacon.
Add the oil and sauté the mushrooms, leeks, carrots and celery until tender.
Add garlic and sauté a couple minutes more.
Stir in the tomato paste and blend, and then add broth, beer, bay leaves and other herbs.
Return meat and bacon to the pot and bring to a boil.
Reduce heat and cover. Simmer for 2 hours.
At time, add potatoes and simmer 1 hour longer or until potatoes are tender.
Combine the corn starch and water, mix until smooth and stir into the pot.
Bring back to a boil and cook, stirring until broth is thickened.
At this point, remove bay leaves and if you want, add peas and/or corn and let them heat through until tender.
Makes approx. 12-15 servings, and is freezable.
Bain sult as! – Enjoy! – RG