Spring Irish Stew
Total Time: 1 hourYield: 6 Servings
Source: Cuisine at Home, April 2012
Category: Lamb
Ingredients
1 pound Ground Lamb1 1⁄2 cup Carrots (sliced)
1⁄2 cup Celery (cubed)
1 1⁄2 cup Pearl Onions (frozen and thawed)
12 ounces Potatoes (cubed)
11 1⁄5 ounces Guinness
2 tablespoons Tomato Paste
6 cloves Garlic (minced)
2 tablespoons Rosemary (minced)
1⁄3 cup Flour
1 1⁄2 cup Beef Broth
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1 whole Lemon (zested and juiced)
dash Salt
dash Black Pepper
1⁄2 cup Parsley (chopped)
Directions
- Saute lamb in a large pot over high heat until browned, 5-8 minutes. Remove lamb from pot to a paper-towel-lined plate.
- Add carrot, onions, celery, and potatoes to drippings in pot and saute 5 minutes. Stir in tomato paste, garlic, and rosemary; cook until paste darkens, about 2 minutes. Stir in flour, coating vegetables, and cook 1 minute.
- Deglaze pot with beer, then stir in broth, Worcestershire, and Dijon; bring to a boil and cook until vegetables are for-tender, 15 minutes. Stir lamb back into stew and season with zest, lemon juice, salt, and pepper. Add parsley at the very end.