Internationally recognized Irish Chef Stuart O’Keeffe is a weekly food contributor for Dublin’s Evening Herald newspaper and in 2011 he debuted his own cooking show, Stuart’s Kitchen (airing in Ireland and New Zealand). Currently residing in Los Angeles, he hosts Kitchen Daily 101 on AOL. Stuart’s philosophy is to cook “hearty but healthy”, marrying the old world goodness of Ireland with the abundant fresh offerings of California.
Fall is right around the corner, and what better dish then a hearty stew for when the weather turns cooler.
Tips: Have your butcher cut up the meat for you to save some time. You can also use stewing beef for this recipe.
3 pounds lamb shoulder, cut into 2inch pieces
8 cloves garlic, minced
1 sprig fresh rosemary
1 cup white wine, chardonnay is good
3 tablespoons canola oil
1 onion, diced
1-teaspoon chili flakes
1 can roasted red peppers, cut into strips
2 tomatoes, diced
1 bay leaf
1 cup red wine, cabernet
2 ½ cups chicken stock
fresh cracked pepper
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