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It seems there are still a few chilly days left in 2014. If the mood strikes you for a cold-weather meal, here’s a stew that might suit you. Earlier this winter, Andy was playing around with kind of a Mediterranean approach to this one-bowl dish using lamb and spices – tons of flavor and perfect with just about any beer. Eat this “as is,” or if you want to load this up with toppings, try feta, scallion, and baked pita chips instead of the usual cheddar, onions, and so on. Or hell, just crumble up some Fritos on top. It’ll be delicious either way.

Makes about 1 gallon 

Season the meat with salt and pepper. Put a 5-1/2 quart Dutch oven or large pot over high heat, and add oil to the pan. Brown lamb in batches, removing with a slotted spoon, and set the lamb aside.

Reduce heat to medium and add the onion, peppers, and garlic to the pan. Season with a pinch of salt and cook for five minutes until they begin to soften. Add the flour and spices and stir for 30 seconds. Whisk in the stock, then add tomato and bay leaves, bringing to a simmer.

Cook for 1 hour at a low simmer, inhaling deeply to remind you of how awesome this is going to be. Add chickpeas and simmer another 30 minutes. If the lamb is super tender, it is done. if not, continue simmering checking every several minutes until it’s shredding apart. Adjust seasoning with salt and pepper.

Serve in warm bowls and garnish with a big dollop of yogurt, a sprinkle of fresh herbs, and a lemon wedge. If you really like your guests, set out some additional toppings for them too.