Difference between revisions of "Guinness Lamb Stew"
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1 bay leaf | 1 bay leaf | ||
2 cups cubed peeled Yukon gold potato | 2 cups cubed peeled Yukon gold potato | ||
3 cups 1-inch-thick diagonally sliced carrot | |||
⅓ cup chopped fresh parsley | ⅓ cup chopped fresh parsley | ||
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Step 2 | Step 2 | ||
Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in | Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley. |
Latest revision as of 18:49, 1 March 2022
https://www.myrecipes.com/recipe/guinness-lamb-stew
Ingredient
8 teaspoons olive oil, divided 2 cups chopped onion 1 tablespoon chopped fresh thyme 1 ½ teaspoons chopped fresh rosemary 3 tablespoons all-purpose flour 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes 1 teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 2 cups Guinness Stout 1 tablespoon tomato paste 3 cups fat-free, lower-sodium beef broth 1 bay leaf 2 cups cubed peeled Yukon gold potato 3 cups 1-inch-thick diagonally sliced carrot ⅓ cup chopped fresh parsley
Directions Instructions Checklist
Step 1
Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil. Step 2
Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.