| Yield | |
|---|---|
| Source | Cuisine at Home, April 2012 |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Cuisine at Home, April 2012 |
| Prep time | 1 hour |
| 1 | Pound | Ground Lamb |
| 1 1⁄2 | Cup | Carrots (sliced) |
| 1⁄2 | Cup | Celery (cubed) |
| 1 1⁄2 | Cup | Pearl Onions (frozen and thawed) |
| 12 | Ounce | Potatoes (cubed) |
| 11 1⁄5 | Ounce | Guinness |
| 2 | Tablespoon | Tomato Paste |
| 6 | Clove | Garlic (minced) |
| 2 | Tablespoon | Rosemary (minced) |
| 1⁄3 | Cup | Flour |
| 1 1⁄2 | Cup | Beef Broth |
| 1 | Tablespoon | Worcestershire Sauce |
| 1 | Tablespoon | Dijon Mustard |
| 1 | Lemon (zested and juiced) | |
| Dash | Salt | |
| Dash | Black Pepper | |
| 1⁄2 | Cup | Parsley (chopped) |
1.Saute lamb in a large pot over high heat until browned, 5-8 minutes. Remove lamb from pot to a paper-towel-lined plate.
2.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.
3.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.