Piancone Epicureo® Stout Irish Lamb Stew
Directions
- In a bowl toss lamb and flour together.
- Heat oil in stock pot over medium heat and add bacon and lamb. Cook for 2-3 minutes.
- Add onion, carrots, potatoes, garlic, salt, and pepper. Continue to cook for 3-4 minutes.
- Pour in red wine and simmer for 1-2 minutes.
- Add water and whisk in beef base, along with bay leaves and thyme.
- Simmer for 1 ½ - 2 hours until lamb is fork tender.
Ingredients
- 3 lb Piancone® Lamb Stew Meat
- 1/2 lb Ridgecrest® Bacon, Applewood Slice(s), chopped
- 2 tbsp Roma® Oil, Olive
- 1 Peak Fresh Produce® Onion(s), White, diced
- 2 cups Peak Fresh Produce® Carrot(s), peeled and sliced
- 2 tbsp Roma Garlic, minced
- 2 tsp West Creek® Sugar, Granulated
- 1/4 cup Roma® All-Purpose Flour
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 1 1/2 Peak Fresh Produce® Potato(es), Russet, peeled and diced
- 2 Roma® Bay Leaves
- 1 tsp Magellan® Dry Thyme
- 1 cup Piancone® red cooking wine
- 4 cups water
- 2 tbsp Ridgecrest® Beef Base
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
