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Lamb Stew

Course Main Course

Ingredients

  • 1 lb lamb, cubed
  • 1-2 T sugar
  • 2-3 T flour
  • 2 T olive oil
  • 2 T butter
  • 1 bottle dark beer or 1 cup dry red wine
  • 1 box beef stock or about 3 cups
  • 1 T Worcestershire sauce
  • 1-2 t salt
  • 1-2 t dried thyme
  • 1/2 t coarse black pepper
  • 1 small onion diced, chopped, sliced - however you like it
  • 2-3 carrots peeled and sliced
  • 1 lb small red potatoes
  • 1 T parsley chopped, fresh for garnish

Instructions

  1. Sprinkle lamb with sugar and dredge in flour.

  2. Sear lamb in olive oil. Remove to a plate to make roux.

  3. Add butter to remaining oil and more flour if needed to make a roux.

  4. Add beer or wine and scrape pot. Add beef stock and bring to boil.

  5. Return lamb, spices, and vegetables to pot.

  6. Simmer on low for about two hours or set slow cooker to low 4-6 hours.

  7. If gravy is too thin, add some water thickened with cornstarch. Sprinkle with fresh parsley.

  8. Serve hot stew with soda bread and salad.