3 Tbsp. canola oil
¼ lb. Applewood smoked bacon, ¾ inch diced
3 lbs. chuck roast or boneless lamb shoulder, 1 ½ in diced (see note)
Kosher salt and freshly ground black pepper
¼ cup plus 2 Tbsp. all-purpose flour
2 Tbsp. minced garlic (6 cloves)
2 cups beef stock
1 cup full-bodied red wine (Iron Hub Syrah, Resolute)
1 cup diced canned tomatoes
2 tsp. minced fresh thyme leaves
2 tsp. minced fresh rosemary
1 lb. carrots, peeled and cut 2 in. thick diagonally
12 oz. small Yukon Gold potatoes, 1 ½ in. diced
10 oz. fresh Cipollini or pearl onions, peeled
6 small turnips, whole or halves (1 lb.)(optional)
2 Tbsp. unsalted butter at room temperature
10 oz. frozen green peas
½ cup chopped fresh flat leaf parsley
Preheat oven to 350 degrees F. Serves 6 to 8.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the beef or lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the meat in the bacon fat for 5 minutes, turning occasionally, until browned. Add the meat to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute
Pour the beef or lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the vegetables, cover, and return to the oven for 1 hour, until all the vegetables are tender.
Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.
Note: I prefer to buy one large piece of meat and dice it myself to be sure the cubes are a consistent size. This also reduces the cost. To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
Enjoy with Iron Hub Triad.