lamb stewLamb is a great protein to offer in March. A versatile meat with loads of flavour. You will enjoy making this simple recipe as much as your guests will enjoy eating it!
INGREDIENTS (4-6 servings)
  • 3 pounds lamb diced 3/4” pieces (#65507)
  • 2 tsps salt (#13791)
  • 1 tsp freshly ground black pepper (#14040)
  • 3 tbsps olive oil (#13746)
  • 2 medium spanish onions, cut into 1-1/2-inch (#87038)
  • 6 cloves garlic, peeled and smashed (#87135)
  • 3 tbsps tomato paste (#00712)
  • 1/4 cup all purpose flour (#09130)
  • 1 cup Guinness
  • 3 cups beef broth (#03690)
  • 2 cups water
  • 2 bay leaves (#13875)
  • 1 sprig fresh rosemary (#87128)
  • 2 tsps sugar (#09580)
  • 4 large carrots, peeled and cut into 1-inch diagonal (#87055)
  • 1 pound small yukon potatoes, cut in half (#87110)
  • 1 cup frozen green peas (#18215)
  • Season lamb with salt and pepper.
  • In a large pot, heat 3 tablespoons of oil over medium-high heat and brown the lamb about 10-13 minutes. Transfer the browned meat to a large bowl and set aside.
  • Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a  wooden spoon, scraping brown bits from the bottom of the pan, about 5 minutes.
  • Stir in the tomato paste and cook a few more minutes. Add the lamb with its juices back to the pan and sprinkle with flour. Stir until the flour is dissolved, 1-2 minutes.
  • Add the Guinness, beef broth, water, bay leaves, rosemary sprig and sugar. Bring to a boil, cover the pot, turn the heat down to low and simmer for one hour and twenty minutes.
  • Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. Stir occasionally.
  • Remove the bay leaves and rosemary sprig, and add salt and pepper to taste.  Add peas a few minutes right  before serving so they keep their colour.
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