Guinness Lamb Stew

By á-478

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

Preparation

Step 1

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