Lamb and Vegetable Stew

By KDHarmon

Ingredients

• 2 1/2 lb lamb shoulder in 1 inch cubes
• 2/3 c All purpose flour
• 3 T Olive oil
• 3 Garlic cloves, chopped
• 3 c Vegetable broth
• 1 c Amber or brown ale
• 2 t sugar
• 1 lb Baby red potatoes, halved or quartered
• 1 lb Carrots, peeled, cut crosswise into 1 inch pieces
• 1/4 c Fresh parsley, chopped
• 2 t thyme, dried
• 1 1/2 c Frozen petite peas
• 1 1/2 c Frozen pearl onions

Preparation

Step 1

Sprinkle lamb with salt & pepper, then dredge in flour, shaking off excess. Heat oil in heavy large pot over medium-high heat. Working in two batches, cook lamb until browned, about 6 minutes per batch. Transfer to bowl. Add garlic to pot; stir 30 seconds. Add lamb and any juices from bowl, then broth, ale, and sugar to pot. Bring to boil, scraping up browned bits. Reduce heat to low; cover and simmer 40 minutes.

Add potatoes, carrots, 1/4 c parsley, and thyme to pot. Cover and simmer until vegetables and lamb are tender, about 30 minutes longer. Add peas and onions. Cook until heated through, about 5 nimutes.