Provencal Lamb Stew

• 3-4 lbs lamb, 1-2 inch cube
• 1 large onion, coarsely chopped
• 1-2 cups minced garlic
• 2 lbs turnips, coarsely chopped
• 2 lbs red potatoes, coarsely chopped
• 1 lb carrots, peeled, cut into coins
• 1 cup red wine, good quality, not "cooking wine"
• 1-2 cups black coffee, can be decaf, not flavored
• 1/2 cup rosemary leaves, chopped
• 2 chile jalapeno or serrano
• salt and pepper to taste

1. PROVENCAL LAMB STEW
2. In a large Dutch oven or stew pot, heat a little oil. Sautee chiles in the oil. Pull the chiles out. Sear the cubed lamb until it develops a nice crust on all the pieces (this is the secret of any good meat stew). You will have to do this in batches so that the pieces do not touch during searing; otherwise they will just steam instead.
3. Fry the onion until it is translucent. Then add the meat back in. Cover with boiling water. Add the garlic, carrots, turnips and potatoes. Add the wine and coffee. Bring back to a boil. Add the herbs and a little salt and pepper to taste.
4. Lower to a simmer and leave simmering for 2 + hours. After turning the stew off, let it cool and refrigerate overnight to blend. The next day skim off any fat or grease from the surface, reheat and serve. Adjust salt and pepper as necessary at any time during reheating.

lamb, onion, garlic, red potatoes, carrots, red wine, black coffee, rosemary, chile jalapeno, salt

Taken from food52.com/recipes/11271-provencal-lamb-stew (may not work)