Soup 6: Lamb Stew with Brandy

Despite my injury and pain, having been through all this in 2009 I'm rather accustomed to just chipping away at things and taking many breaks. In montana the week and after of Halloween is the first big cold spell and often first snow. I wanted something hardy and Lamb stew is about as hardy as it gets.  Again, I add a bit more vegetables than many recipes call for.  The addition of Brandy makes it a bit more grown up. Some folk like beer .. guiness especially but I find I'm just not much of a beer person. The Brandy makes it a little elevated.  This made a huge pot and I ended up freezing several portions that I've been able to take out randomly and heat up quickly this winter for a tasty quick dinner . 

Recipe Below:

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4 oz leg of lamb
3 slices of thick cut bacon
7 small yellow potatoes
7 small red potatoes
7 large mushrooms
3 medium parsnips
3 medium purple top turnips
3 stalks celery
2 carrots
1 large sweet onion

Wash and prep vegetables.
Peel the turnips, carrots and parsnips and cut into bite size chunks (set aside in a large bowl)
Prep the mushrooms by cutting into 8ths (set aside in a second bowl)
Slice the celery relatively small (set aside in 3rd bowl)
Cut the onion into bite size chunks similar to the root vegetables (set aside in 4th bowl)
1 cup brandy
1TBS eac: dried rosemary, sage and oregano
3 bay leaves
1 Tbs tomato paste
1 Tbs Better than bouillon vegetable base
3 cups water
Salt and pepper to taste

Prep the meat.
Slice bacon into 1/2 “ lardons
Prep the lamb into bite size chunks remove any excess fat, and tendons

Cooking:
cook the bacon lardons on medium heat till crispy and far to released. Stirring occasionally.
When cooked carefully remove the bacon leaving the fat.
Brown the lamb chunks in the bacon fat. Once browned remove into bowl and set aside
Cook the onions in the remaining bacon and lamb fat. Cook till slightly browned
Add the celery and cook till slightly softened
Add the spices, tomato paste and better than bullion. Stir and cook a minute or two till very fragrant
Add the cup of brandy and stir
Add the lamb and bacon back into the pot.
Add the chopped root vegetables
Top with the mushrooms
Add the 4 cups of water
Top with a lid and lower the temp to just above low
Simmer for min of 3 hours
Adjust seasonings to your liking
Enjoy.
I really should have had a bigger pot