New Celtic Stew with Beef, Lamb & Farmhouse Vegetables

1 pound lean stewing beef cleaned and cut into 1-1/2” to 2" cubes
1 pound lean lamb
1 cup Irish stout
1/2 cup mead or honey wine
2 teaspoons oil
2 teaspoons flour
Salt and fresh black pepper
2 bay leaves
1 teaspoons fresh marjoram
1 sprig of thyme picked
2 large onions large dice (3/4")
1/2 cup carrots large dice
1/3 cup rutabaga large dice
1/3 cup turnip large dice
1 cup potatoes large dice
2 teaspoons tomato paste
1 cup beef stock

Trim fat from meats, toss with flour, salt and pepper coating evenly. In a separate pan heat the stout, mead and beef stock. Heat the oil in a Dutch oven over high heat. Brown the meat in the Dutch over on all sides. Add 1/2 the onions and the tomato paste.

Cover and cook the meat and onions for about 5 to 6 minutes. Add the remaining ingredients except the herbs and begin to sweat (allow the vegetables to release some of the liquid and not to turn brown). Add the hot stout, mead and stock mixture. Stir to remove the fond or brown bits from the bottom of the pan. Check for seasoning and adjust accordingly. Cover and simmer for 2 to 3 hours or until the meat is tender.

The last 20 minutes add the fresh herbs adjust the seasoning & serve with wheaten bread. Garnish with fried carrots and leeks.

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