Guinness Lamb Stew

Guinness Lamb Stew
Guinness Lamb Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8 teaspoons EVOO divided

  • 2 cups chopped onion

  • 1 TBSP chopped fresh thyme

  • 1 1/2 tsp fresh rosemary

  • 3 TBSP all purpose flour

  • 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 inch cubes

  • Salt, pepper

  • 2 cups guinness

  • 1 TBSP tomato paste

  • 3 cups fat free beef broth

  • 1 bay leag

  • 2 cups peeled yukon gold potato

  • 2 cups 1 inch thick diagonally sliced carrot

  • 8 ounces baby turnips, peeled and quartered

  • 1 TBSP dijon mustard

  • 1/2 cup chopped fresh parsley

Directions

Heat large dutch oven over med high heat, add 2 tsps oil to pan, swirl to coat. add onion, thyme, rosemary, saute for 5 mins stirring occasionally. place in a bowl. place flour in shallow dish, sprinkle lamb with salt and pepper, dredge in flour, shaking off excess. hot pan, add 1 TBSP oil to pan, add half lamb and saute 6 mins til brown. add to onion and cook remaining lamb, using additional oil if necessary. add beer to pan, bring to a boil, cook til reduced, 5 mins. add onion mix and lamb to pan. stir in tomato paste and cook 30 seconds, add broth and bay leaf, bring to a boil. cover, reduce heat and simmer 1 hour and 15 mins, stirring occasionally. uncover and stir in potato, carrot and turnips, simmer uncovered 1 1/2 hours or until veg is tender. salt and pepper to taste, add mustard. sprinkle with parsley

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