3 lbs stew lamb or beef
1/2 tsp grated nutmeg
1 1/2 cups ale
2 1/2 cups beef stock
2 tbsp olive oil
12 sippets
2 lg onions
1/2 cup each prunes, dates, raisins and currants
2 tsp each ginger and cinnamon

Heat oil in a large stew pan, add meat and brown. Cut onions into wedges. Add ale, beef stock and onions to meat. If more liquid is needed, add water. Cover and stew over medium heat until tender, approximately 2-3 hours. After the meat is tender, add spices and fruit, cover and simmer for 15-20 minutes. In each bowl place 1-2 sippets and ladle stew over them.

Galerie de Paris
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TRG Creations