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1
In a large cast-iron kettle, heat the oil over very high heat and add the meat cubes.
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2
Sprinkle with salt and pepper.
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3
Brown well over high heat on all sides, turning as necessary.
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4
If the pot is not large enough to hold all the meat in one layer, saute the meat in several batches.
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5
The browning will take from 10 to 15 minutes.
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6
Pour off the fat from the kettle, add the onions, garlic and celery, and stir well.
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7
Add the flour and cook over medium heat for three minutes, stirring occasionally.
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8
Add the wine, stock, tomato paste and bouquet garni.
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9
Stir to loosen the brown particles that may cling to the inside of the kettle.
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10
Bring to a boil, cover, and simmer for one hour and 15 minutes or until the lamb is tender.
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11
Remove the bouquet garni.
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12
Transfer the stew base to a freezer container and cool for about two hours.
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13
Then place in the freezer.
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14
The day before serving, remove the stew from the freezer and defrost it in the refrigerator for 24 hours.
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15
Or, if you have a microwave oven, you can defrost the stew the day you want to serve it by heating it on medium power for 30 to 45 minutes or on the defrost cycle.
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16
When ready to reheat the defrosted stew, trim and peel the turnips, potatoes and baby carrots.
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17
Cut the peeled turnips and potatoes lengthwise into approximately one-and-one-half-inch wedges, so that all are roughly the same size.
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18
This makes cooking time uniform and adds to the visual appeal.
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19
In a pot, add the turnips, potatoes, carrots, string beans, corn and peas, and cover with cold water.
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20
Bring to a rolling boil and blanch for one minute.
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21
Drain and set aside until ready to use.
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22
Pour the defrosted lamb stew into a large kettle and bring to a boil over medium-low heat.
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23
Add the vegetables and simmer gently for 10 minutes.
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24
Serve at once.
