Lamb Stew
Recipe by Chef Laura Kenny, Real Food Catering
Yield: 4 servings
Prep time: 15 minutes
Cook time: 120 minutes
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
