Lamb and Guinness Stew
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Ingredients
- 2 pounds boneless leg of lamb cut into 2-inch pieces
- 3 Tbsp olive oil
- 1 medium onion diced
- 4 carrots chopped
- 4 Yukon gold potatoes cut into 1-inch pieces
- 4 cloves minced garlic
- 3 Tbsp tomato paste
- 2 Tbsp flour
- 22 ounces Guinness Stout
- 2 cups beef stock
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup frozen peas (optional)
- salt & pepper to taste
Ingredients
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Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven over high heat. Add lamb and salt and pepper to taste. Cook stirring frequently until browned. Move cooked lamb to a plate.
- Add 1 tablespoon of olive oil to the pan and add the onions, carrots, garlic, and potatoes. Cook stirring frequently until softened.
- Stir in tomato paste until completely blended with the vegetables. Thoroughly stir in flour.
- Add Guinness and stir to combine with vegetable mixture. Add the lamb back to the pan and stir in beef stock.
- Add thyme and rosemary and bring to a boil. Cover and reduce heat to simmer. Cook for 90 minutes – 2 hours.
- Remove thyme and rosemary stems and stir in optional frozen peas 5 minutes before removing from the heat.