Irish Stout Lamb Stew

"Adapted from Steve Perlstein of the Irish American Heritage Center. I use Guinness Stout in this recipe."
 
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Ready In:
3hrs 35mins
Ingredients:
19
Serves:
10
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ingredients

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directions

  • Mix 1/2 cup flour, 1 teaspoon salt and pepper to taste in a resealable bag; add lamb.
  • Shake to coat lamb pieces.
  • Heat oil in a Dutch oven over medium-high heat.
  • Sear the lamb in batches, until browned on all sides, about 4 minutes per batch.
  • Remove each batch to a plate.
  • Stir 2 tablespoons of flour into the Dutch oven.
  • Cook, stirring, over medium heat, 1 minute.
  • Stir in the stout, scraping up the browned bits.
  • Add the parsnips, carrots, onions, celery and garlic.
  • Cook until the liquid is reduced by 1/2, about 20 minutes.
  • Return the meat to the Dutch oven.
  • Add the broth and barley.
  • Tie the parsley, thyme and rosemary in a bundle with kitchen string; add to Dutch oven.
  • Cook, stirring occasionally for 90 minutes.
  • Add potatoes and frozen peas.
  • Cook, stirring for an additional 60 minutes or until the lamb is fork tender.
  • Skim of any fat.
  • Season with salt and pepper to taste.

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