Stout Lamb Stew en Croute

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This recipe is available for the following ovens:

00:55 min

Accessories:

P R O F I L E

275

°C °F

Chilled 4°C

1 Portion

Partially Cooked

Stage 1

00:55
10 %
100 %

R E C I P E

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
Ingredients

1. Food Preparation
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.

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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