Bouf Bourguignon

Ingredients For the stew
• 1/2 large onion
• 4 medium carrots
• Rosemary sprigs
• Thyme sprigs
• 3 cloves garlic (peeled)
• 1lb ground lamb (or ground beef)
• Tomato paste
• 1-1 ½ Tbsp. flour
• 1 cup Dark Irish Stout
• 1 cup bone broth
• Worcestershire sauce
• Peas (fresh or frozen)
• 1 Tbsp. Madeira (optional)
• 1 puck frozen Demi-Glace (optional)

Meat Stew and Peas
1. Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic.
2. In a lightly oiled and preheated stainless steel pan, place 1 pound of ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp. in the pan.
3. Add the finely minced onion and sauté for 2-3 minutes, until soft and translucent around the edges. Add the carrots and sauté them for 2-3 minutes.
4. Make a hole in the middle of the pan and add the crushed garlic and tomato paste.
5. Mix together and sauté for 2-3 minutes. Add the chopped rosemary and thyme and stir.
6. To make the sauce, add 1 Tbsp. flour to the mixture and mix until the raw flour smell is gone and a fond has formed on the bottom of the pot (about 2-3 minutes).
7. Deglaze with 1 cup of dark Irish Stout and 1 cup beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of Worcestershire sauce. Optional: now is when you can add 1 Tbsp. Madeira and 1 puck of frozen demi-glace if you have it.
8. Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.
9. In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better. Set aside for pie assembly.

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