Lamb Stew with Parsnips, Bacon, and Fennel | James Beard Foundation

Ingredients

• 2 tablespoons olive oil
• 1/4 pound slab bacon, cut into 1/2-inch cubes
• 1 onion, chopped
• 2 cloves garlic chopped
• 1 tablespoon fennel seed
• 1 bay leaf
• 1 pound lamb-stew meat (shoulder or leg), cut into 2-inch chunks
• Flour as needed
• 2 cups red wine
• 4 cups chicken or lamb stock
• 2 parsnips, peeled and cut into 1-inch cubes
• 1 fennel bulb, roughly chopped
• Salt and pepper to taste