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
Details
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
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