Lamb Stew
Ingredients
3 lbs lamb shoulder or shank, cut into 1-inch pieces
1 tsp salt, plus more for taste
2 tsp black pepper
3 tbsp all-purpose flour
6 slices of bacon, chopped
1 white onion, diced
2 celery stalks, diced
4 garlic cloves, minced
3 tbsp tomato paste
1 cup of Guinness beer
4 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
3 carrots, peeled and sliced
1 russet potato, peeled and cut into 1-inch chunks
Fresh parsley, chopped for garnish
Instructions:
Start by seasoning all side of the lamb with salt, pepper, and flour.
Heat a large pot over medium and add in the chopped bacon. Cook until the bacon is crispy,
then remove from the pot leaving the bacon grease.
Turn the heat up not medium-high and start adding in the lamb. Sear in batches to not
overcrowd the pot. Remove once a crust forms on a couple sides of the meat, and fond
starts to form at the bottom of the pan. About 2 minutes per side. Remove the lamb.
Reduce the heat back down to medium and add in the onion and celery. Sweat the veggies
until softened. About 7 minutes. Make sure you are scraping the bottom of the pan as the
veggies are sautéing to remove all the fond that built up from the meat. Then add in the
garlic and cook for 30 seconds. Mix in the tomato paste and cook another 30 seconds.
Add in the beer and cook out for 2 minutes.
Add back in the lamb and bacon, then pour in the beef broth. Tie together the thyme,
rosemary, and bay leaf using butchers twine. This is called a bouquet garni. Add it to the pot.
Preheat your oven to 375 degree Fahrenheit, and place in the pot. Cook in the oven for
90 minutes or until the lamb is tender.
While the stew is braising in the oven, peel and slice your carrots, and peel and dice your
potatoes. Once the lamb in nice and tender, remove the pot from the oven and add in the carrots
and potatoes. Cover and place back in the oven for 30 minutes.
Remove from the oven and give your stew a good stir. let sit for 10 minutes before serving.
Serve in a bowl and garnish with chopped parsley. Hope you enjoy!