15 ml (1 tbsp) butter
30 ml (2 tbsp) olive oil
500 g stewing lamb
1 onion, finely chopped
4 garlic cloves, finely chopped
30 ml (2 tbsp) cornflour, slaked in 2 tbsp cold water
500 ml (2 cups) red wine
250 ml (1 cup) beef stock
2 bay leaves
4 fresh thyme sprigs
6 strips bacon, cubed
6 small onions, peeled and quartered
250 ml (1 cup) sliced mushrooms
100 g baby carrots, peeled
30 ml (2 tbsp) sugar
4 cups cooked Spekko Long Grain Parboiled Rice
chopped, fresh parsley to garnish
salt and pepper to taste
1.Preheat the oven to 180 ºC.
2.In a large pot, melt the butter and 1 tablespoon of the olive oil. Arrange the meat in the pot in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides.
3.Add the chopped onion and garlic and cook, stirring occasionally, until the onion is softened. Add the flour and stir to coat the meat. Add the wine, stock, bay leaves and thyme. Season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
4.Transfer meat to an oven-proof casserole dish and cover. Cook the stew in the oven for about 45 minutes to an hour or until the meat is very tender and the sauce is flavourful.
5.Meanwhile, in the large pot, combine the bacon, quartered onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup liquid from the meat and sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the liquid has evaporated – about 15 minutes.
6.Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned – about 4 minutes. To serve, stir some of the vegetables into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve with cooked Spekko Long Grain Parboiled Rice.