Lamb Stew
Servings: 4 | Prep time: 15 minutes | Cook time: 120 minutes
Recipe by Chef Laura Kenny, Real Food Catering
Directions
- Dredge lamb in seasoned flour and set aside.
- Heat oil and butter in a deep pot.
- Add the lamb and fry 1 to 2 minutes on each side, or until golden brown all over.
- Transfer lamb to a plate.
- Lower heat, add more oil if necessary, add onion, carrot, celery and garlic and cook until fragrant.
- Add lamb back to pot, add beer, chicken stock and herbs and stir to combine.
- Bring to a boil then immediately reduce to a very slow simmer.
- Cook 1 hour.
- Add potatoes and continue to cook 1 to 1½ hours longer, until lamb is soft and tender.
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Ingredients
- 1 to 2 pounds lamb stew meat, cut into 2-inch pieces
- 1/2 cup flour, seasoned with salt and pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 1 cup onion, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 2 tablespoons garlic, minced
- 1 bottle/can light beer
- 2 quarts chicken or lamb stock
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 cups small potatoes, cut into 2-inch pieces
