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I recently purchased the herbs & spices book by Jill Norman from the website and was inspired to try to experiment with my new herbs from the Spice House. Got some ideas from the book what spices would go well together and it turned out pretty good.
5-7 people/ yields 7 1 C. servings
Heat olive oil in stock pot or dutch oven. Put in lamb and beef and sprinkle with flour. Brown meat over medium heat, scraping bottom of pan to loosen any flour stuck to pan. Add tomato sauce, beef broth (use less for thicker sauce), beer and vegetables.
Place parsley sprigs, cinnamon stick, and bay leaf in muslin bag. Place peppercorns in another spice bag or cheesecloth. Place spice bags in pot. Add remaining ingredients and stir. Heat on high, uncovered until a rolling boil. Stir, lower the heat to low, stirring periodically, add arrowroot as necessary after first 3 hours of cooking, cover and let simmer for at least 4 hours. Remove spice bags and serve.
This recipe was provided by Christina Stoneburner from Rutherford.