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Servings: 6
COOKS IN: 2 Hours
nutrition (estimate)
Per serving (6 servings)
Calories: 789
Fat: 52g
Saturated fat: 20g
Carbohydrates: 36g
Sugar: 9g
Fiber: 6g
Protein: 42g
Sodium: 1242mg
Cholesterol: 150mg
Ingredients
- 1kg Diced Lamb
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium onions
- 6 cloves garlic
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 cup Guinness
- 3 cups beef broth
- 2 cups water, plus 2 tablespoons more for cooking onions and garlic
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
- 4 large carrots
- 500g small white boiling potatoes
- 1 cup frozen green peas
METHOD
- Pat the lamb dry and season with salt and pepper. In a large oven pot, heat one tablespoon of olive oil over medium-high heat until hot and simmering. Brown the lamb in three batches, adding one more tablespoon of olive oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take roughly 5-8 minutes per batch. Transfer the browned diced lamb to a large bowl and set aside.
- Add the chopped onions, peeled and minced garlic and 2 tablespoons of water to the pot. Cook for roughly 5 minutes until the onions are soft, stirring with a wooden spoon.
- Stir in the tomato paste and cook a few minutes more.
- Add the diced lamb with its juices back to the pan and sprinkle with flour. Stir for roughly 2 minutes with a wooden spoon until the flour.
- Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for 1 hour and 20 minutes.
- Add the peeled and chopped carrots and sliced potatoes to the stew, then cover and continue simmering for roughly 30 – 40 minutes, stirring occasionally, until the vegetables are cooked and the meat is very tender.
- Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.
Make Ahead of Time:
This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).
Freezer-Friendly Instructions:
The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.
