Stout Lamb Stew en Croute


00:55 min

Chilled ​4°C
1 Portion
Partially Cooked

Stage 1

  • 00:55
  • 10 %
  • 100 %
907.18 g Diced Leg of Lamb
473.18 ml Irish Stout Beer
1 tbs Fresh Rosemary (picked and chopped)
1 tbs Fresh Thyme (picked and chopped)
1 tbs Fresh Parsley (picked and chopped)
3 pcs Bay Leaves
3 pcs Medium Carrots (Diced)
1 pcs Medium Yellow Onion (Diced)
0.47 cup Rutabaga (Diced)
0.47 cup Turnip (Diced)
0.95 cup All-Purpose Flour
1.89 cup Beef Stock
0.95 cup White Potatoes (Diced, boiled separately)
1 pinch Salt & Pepper to taste
1 pcs Puff Pastry Sheet
14.79 ml Egg Wash
1 tsp Sesame Seeds
Marinate the Diced Lamb in half of the Stout, Rosemary, Thyme, Parsley and Bay Leaves overnight. Next day, drain beef from liquid and reserve the liquid for later. Season beef with salt and pepper lightly and add the other half of the herbs, cook in a stock pot until brown (uncovered). Add all vegetables (not potatoes) to the pot and cook for about 8 minutes on medium heat or until the vegetables start to brown. Add flour and cook for 3 minutes. Deglaze pan with Guinness, beef stock and left over marinade bring to a boil and then simmer for 1 hour. In a separate pot cook your diced potatoes in salted water until done (the reason I do this separately is to ensure that the potatoes do not fall apart in the stew). Check tenderness of Lamb, remove from heat, add cooked potatoes and chill. Fill oven safe ceramic or eathernware dish with 4 ounces (115g) of stew. Cut puff pastry to size of dish and stretch over sides, brush with egg wash and top with sesame seeds. Refrigerate until order. By order place the dish on the tray.
1. Food Preparation
Cook as per oven profile.
2. Cooking Instruction
Remove the dish from the tray and serve.
3. Food Serving Instruction

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