From: Chef John Bubala, Thyme (which in March changed its name to Timo, with a new menu and interior), Chicago. Yield: 4 servings. 2 lb. lamb stew meat, 1⁄2” cubes 1 bottle dry red wine 6 garlic cloves, crushed 2 fresh thyme sprigs 4 fresh rosemary sprigs 1 whole bay leaf 10 whole black peppercorns 6 cups beef, chicken or lamb stock 2 medium carrots, split lengthwise, 1⁄2” cut 1 large Spanish onion, 1⁄2” diced 2 celery stalks, split lengthwise, 1⁄2” cut 3 Tbsp. unsalted butter 2 Idaho ...

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