Corinne Cooley

• 1/2 Cup + 4 Tbsp Olive Oil
• 3 Lbs Stew meat (lamb/chicken/beef all work)
• Fresh-ground black pepper
• 2 Cups Leeks, sliced
• 1/2 Cup Flour
• 1 Cup Duchesse De Borgogne beer (you can choose another dark beer you like)
• 3 Cups Beef broth
• 1 Cup tomatoes, peeled and diced
• 1/2 Lbs parsnips, peeled and diced
• 1/2 Lbs carrots, peeled and cut up
• 1 Lb Russet potatoes, peeled and cup up
• 4 Cloves garlic, cut in half
• 3 Sprigs Fresh rosemary, plus 1 tablespoon chopped
• 1 Cup hominy
• 1 Cup Leeks, sliced thinly
• Oil for frying

Directions:

Preheat the oven to 400F.

In a stewpot, heat 2 Tbsp olive oil, add the meat and brown evenly. Set the meat aside. Add the leeks to the pot and saute until soft. Add 1/2 cup olive oil and add the flour and make a roux. Over low heat, cook until the roux is brown (15 minutes). Stir in the beer and meat.

Add the tomatoes and the meat, simmer for 1 1/2 hours (keep covered).

Toss vegetables (except the hominy) with olive oil, salt, pepper, and sprigs of rosemary. Roast, stirring occasionally in oven for 45 minutes (until the veggies are soft).

Add the veggies and the hominy to the stew. Cook for 10 minutes. Add chopped rosemary.

Fry up the sliced leeks, drain and serve on the side.