Lamb Stout Stew

1. Heat a large stock pot (or Dutch oven, if you’re lucky enough to have one) over high heat. Add the canola oil and 1 tablespoon of butter. When hot, sear the lamb in batches until you get a nice, crusty brown on all sides (about 3 to 4 minutes total per batch). Make sure you don’t crowd the pieces in the pot or they won’t sear properly. After one batch is done, move the meat to a bowl while you cook the rest. It took me 4 batches. If the pot gets too dry between batches, add another tablespoon of butter, or more oil. Whatever floats your boat. Note: If you use a non-stick pot to brown the meat, then you won’t have yummy bits to deglaze afterwards, so I recommend a non nonstick pot (a stick pot?).

2. Once the lamb is done browning, add enough stock to deglaze the pot, about 1/2 cup. Use a wooden spoon to break up all the cooked-on lamb remnants. Once all the delicious remnants are free from the bottom of the pot and mixed with the broth, pour the liquid into the bowl with the lamb. Just let them stew together and forget all about them for awhile.

3. Put the pot back on the stove, turn the heat down to medium, and add the remaining tablespoon of butter (you could use canola oil or olive oil, but I just think butter works best for this homey recipe). Add the onions and garlic and cook for about a minute. Add the leeks, celery, and mushrooms and let ‘em sweat out their deliciousness for about 3 to 5 minutes or until you have some room in the pot again. If anything sticks to the pot during this period, you can use some chicken broth to deglaze it a bit.

4. Clear a small spot on the bottom of the pot and add the flour and mustard. Mix the two together until they form a paste and let cook for a minute or two (to cook off that raw flour flavor), then stir the mixture into the vegetables. Add the lamb and all the wonderful drippings that have accumulated back into the pot. Add the stout and enough broth to cover the meat (or more if you’re into broth). Bring stew to a boil and then partially cover and simmer for 1 1/2 hours. You want to keep a steady and gentle simmer, not too violent, not too docile. Skim the fat that accumulates on the surface periodically.

5. Add the cipollini onions and potatoes. Partially cover and simmer for another 20 to 30 minutes, or until the additions are tender.

6. Stir in the rosemary, salt, pepper, and any other seasoning you desire, and let it work itself around the stew for a few minutes.

7. Serve either in a bowl by itself, or spoon over some egg noodles or brown rice.