Roasting veggies before adding them to stew is really worth the extra step for the flavor in this soup. This is an excellent recipe for freezer meals, so you might want to think about doubling it.
Prep time: 10 minutes
Cook time: 2 hours
Makes: 16 servings
Serving size: 1 cup
- 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.
Per serving: 330 calories (170 from fat), 19g total fat, 9g saturated fat, 60mg cholesterol, 250mg sodium, 20g carbohydrate (3g dietary fiber, 4g sugar), 18g protein
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