An original recipe from Jeannot Desgagnés, chef of La Roche Pleureuse (Charlevoix, Québec)

Just before adding the liquid, you can add to the stock 65 ml (1/4 cup) red wine, preferably young and fruity.

*The brown stock is made by browning meaty beef bones and then simmering them in water with an onion and 2 carrots for 2 hours until reduced by half. Season, and for this recipe add some diced tomato. 

1. Sauté the cubed lamb in a Dutch oven or cocotte; sprinkle with flour; continue cooking for a few moments;
2. add the carrots, celery and turnip; add the brown stock (and red wine, if using);
3. season with salt, pepper and thyme;
4. place in a 180° C (350° F) oven; cook gently;
5. near the end of the cooking time, add the garlic, leek and bell pepper;
6. remove from the oven once the lamb is tender and the vegetables are cooked.