- 2 tablespoons olive oil, divided
- 3 pounds lamb shoulder, cut into 1½-inch pieces
- 2 tablespoons unsalted butter
- 2 cups leeks, sliced
- ½ cup flour
- 1 (11-ounce) bottle Guinness beer
- 3 cups beef stock
- 1 cup tomatoes, peeled, seeded, and diced
- ½ pound parsnips, peeled and cut into 2-inch pieces
- ½ pound carrots, peeled and cut into 2-inch pieces
- 1 pound russet potatoes, peeled and cut into 2-inch pieces
- 4 cloves garlic, cut in half
- 3 sprigs fresh rosemary, whole
- 1 tablespoon fresh rosemary, chopped
- 1 cup peas
- In a large pot, heat up 1 tablespoon olive oil.
- Add the lamb to the pot and brown on all sides.
- Remove and set aside.
- Brown the butter, then add the leeks and flour.
- Cook till brown—about 15 minutes
- Stir in the beer and beef stock.
- Add the lamb back to the pot.
- Add the tomatoes.
- Bring to a simmer, then cover and continue to simmer for 1½ hours.
- Preheat oven to 400°F.
- Place parsnips, carrots, potatoes, and garlic in a large bowl.
- Toss with olive oil and the whole rosemary sprigs.
- Place parsnip mixture in a roasting pan.
- Roast for 45 minutes.
- Remove the vegetables, then discard the rosemary sprigs.
- Add the roasted vegetables and peas to the stew.
- Cook for ten minutes, then add the chopped rosemary.
- Serve warm.
|NUTRITIONAL INFO||PER SERVING|
|Calories||330 (170 from fat)|
|Carbohydrate||20g (3g dietary fiber, 4g sugar)|
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