Chef Virginia Willis’ Lamb Stew
ATLANTA BREWING COMPANY’S WINTER BREW HITS SHELVES
Hitting Stores Late This Week — Officially Kicking Off the Cool Weather Season
Atlanta Brewing Company, Georgia’s oldest craft brewery, releases their Red Brick Winter later this week, kicking off the cool weather season. Red Brick Winter is a Double Chocolate Oatmeal Porter with a rich, full body and luxurious mouth feel. A blend of specially roasted malts gives Red Brick Winter a decadent chocolate flavor and an exceptionally smooth finish. It’s great on its own, savored at the end of a holiday meal as an aperitif, and acts as the perfect “secret ingredient” in holiday dishes. The winter brew will hit grocery store shelves and your favorite watering holes next week, so grab a group of friends and raise a glass to the upcoming arrival of good tidings and cheer. Virginia Willis, culinary guru and kitchen goddess, shares one of her recipes that she developed using Atlanta Brewing Company’s Red Brick Winter.
Serves 4 to 6
¼ cup all-purpose flour
2 pounds boneless lamb stew meat, trimmed of excess fat and cut into 2-inch cubes
2 tablespoons canola oil
1 large onion, chopped
1 sprig fresh thyme
1 fresh bay leaf
1 cup Atlanta Brewing Company Red Brick Winter
¾ pound sweet potatoes, peeled and cut into 1-inch chunks
2 carrots, peeled and cut ½-inch thick diagonally
2 parsnips, peeled and cut ½-inch thick diagonally
2 tablespoons freshly chopped parsley
coarse salt and ground pepper
In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into same Dutch oven, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, bay leaf, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. Add potatoes, carrots, parsnips and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Remove thyme sprig and bay leaf. Taste and adjust for seasoning with salt and pepper. Stir in parsley just before serving.
