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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Guinness Stout's slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty lamb-and-vegetable stew a deep, rich flavor. If you can't find Guinness, or if you don't like it, substitute another dark beer. Ingredients:
8 teaspoons olive oil, divided |
2 cups chopped onion |
1 tablespoon chopped fresh thyme |
1 1/2 teaspoons chopped fresh rosemary |
3 tablespoons all-purpose flour |
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes |
1 teaspoon salt, divided |
3/4 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 |
2 cups 1-inch-thick diagonally sliced carrot |
8 ounces baby turnips, peeled and quartered |
1 tablespoon whole-grain dijon mustard |
1/3 cup chopped fresh parsley |
Directions:
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.
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 potato, carrot, and turnips. 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, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.
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