LAMB & GUINNESS STEW

Lamb 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)

DIRECTIONS

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.