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Lamb Stew with Stout and Winter Vegetables
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 2 hours
Source:
| 1 large | onion, diced |
| 1 | carrot, diced |
| 1 stalk | celery, diced |
| 1 | turnip, diced |
| 1 | rutabaga, diced |
| 1 | parsnip, diced |
| 1 large | potato, diced |
| 2 pounds | lamb stew meat, cut into cubes |
| 1/4 tsp. | salt |
| 1/4 tsp. | pepper |
| 1/4 cup | olive oil |
| 1 8-oz. bottle | stout beer |
| 4 cups | beef stock |
| 1/4 cup | fresh rosemary, chopped |
Preheat oven to 350 degrees. Combine diced vegetables in a large bowl. Set aside. Place cubes of lamb stew in separate bowl; season with salt and pepper. On top of stove in dutch oven heat olive oil. Add lamb and cook until golden brown, about 5 to 8 minutes, stirring often. Remove meat from dutch oven; add vegetables. Saute until soft, about 2-3 minutes. Add beer; cook until liquid reduces by 3/4, about 8-10 minutes. Place lamb back in dutch oven; add stock and rosemary. Covr dutch oven; place in oven and cook until lamb meat is tender, about 1 hour.
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