Stew with Vegetables and Triad - Iron Hub Winery and Vineyards

Ingredients

• 3 Tbsp. canola oil
• ¼ lb. Applewood smoked bacon (¾ inch diced)
• 3 lbs. chuck roast or boneless lamb shoulder (1 ½ in diced (see note))
• Kosher salt and freshly ground black pepper
• ¼ cup plus 2 Tbsp. all-purpose flour
• 2 Tbsp. minced garlic (6 cloves)
• 2 cups beef stock
• 1 cup full-bodied red wine (Iron Hub Syrah, Resolute)
• 1 cup diced canned tomatoes
• 2 tsp. minced fresh thyme leaves
• 2 tsp. minced fresh rosemary
• 1 lb. carrots (peeled and cut 2 in. thick diagonally)
• 12 oz. small Yukon Gold potatoes (1 ½ in. diced)
• 10 oz. fresh Cipollini or pearl onions (peeled)
• 6 small turnips (whole or halves (1 lb.)(optional))
• 2 Tbsp. unsalted butter at room temperature
• 10 oz. frozen green peas
• ½ cup chopped fresh flat leaf parsley