To prepare for the week, my son and I made a lamb stem that is a bit different than we usually make. My wife is a sucker for the Outlander series so she bought the Outlander cookbook a year or so ago. This is a recipe that somewhat follows a venison stew in there.
- 1-1.5 lbs lamb cut into 1 inch pieces
- Glug of olive oie
- 1/4 C flour
- 1/4 lb bacon cut into 1/2 inch chunks
- 1 onion cut into 1/2 inch wedges
- 1 lb beets (we used golden) cut into 1/2 inch wedges
- 1 pint cherry tomatoes
- 2 cans kidney beans
- 1 Quart beef stock
- 1 branch rosemary
- 4 bay leaves
- salt and pepper
Dredge the lamb in flour with a bit of salt and pepper. In batches, brown lamb in olive oil in dutch oven. Remove and set aside. In same dutch oven, fry bacon. Remove once crispy. Add in onion and beets and get them some color. Add tomatoes and smash a bit. Add beans, stock and herbs and add back lamb and bacon. Get back up to a simmer and put in 325 degree oven.
Roast in oven for about 1 hour covered then 1.5 hours uncovered or until stew thickens. I served it with the left over mac and cheese instead of making something new. I know the plate is messy.
Working Dad Cooks 