- 1 tablespoon oil
- 1 pound lamb (cut into bite sized pieces)
- 1 onions (roughly chopped)
- 2 cloves garlic
- 2 tablespoons flour
- 1 Guinness (or other dark stout)
- * beef stock
- 1 tablespoon rosemary (chopped)
- 1 tablespoon thyme (chopped)
- 1 bay leaf
- salt and pepper to taste
- 2 white potatoes (cut into bite sized pieces)
- 4 carrots (cut into bite sized pieces)
- 1 handful parsley (chopped) garnish
1. Heat the oil in a large pot.
2. Add the lamb and brown on each side.
3. Add the onions and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Sprinkle in the flour and stir.
6. Add the Guinness and enough beef stock to cover.
7. Add the rosemary, thyme, bay leaf, salt and pepper.
8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
9. Add the potatoes and carrots and some more beef stock to cover.
10 Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.
11. Plate and garnish with parsley.
from Closet Cooking