Country Lamb and Beer Stew

Updated: Oct 9, 2018

Country Lamb and Beer Stew

Serves 4

Ingredients:

Lamb Shoulder, cut into 1 inch cubes 1.5 pounds

Small onion, diced 1 each

Carrot, peeled and diced ½ cup

Celery, diced ½ cup

Parsnips, peeled and diced ½ cup

Garlic cloves, crushed 4 each

New potatoes, quartered ½ pound

Bay leaves 2 each

Fresh thyme, stems removed 1tablespoon

Fresh parsley, chopped 2 tablespoon

Chicken stock 3 cups

Guinness beer 1 12 oz bottle

Clarified butter ½ cup

Salt 1 tablespoon plus more TT

Black Pepper ½ tablespoon plus more TT

Garlic powder ½ tablespoon

Paprika 1 teaspoon

White pepper ½ teaspoon

All-purpose flour ½ cup plus more for dredging

Method of Prep:

Pre-heat a Dutch oven or braising pan over medium high heat. Mix together measured spices. Season meat with spices and then dredge in flour so that the lamb is coated evenly. Add clarified butter to hot pan. Allow the fat in the pan to begin to slightly smoke. Add the lamb meat and brown evenly, the meat does not need to be cooked through, just brown and crispy. Remove the meat from the pan and set aside. Add carrots, onions, celery, parsnips and garlic to the pan. These vegetables are called “aromatics” and should fill the kitchen with a lovely palatable smell. There should also be bits of lamb in the pan that loosen as you sweat the vegetables. These bits are called “fond”, like “foundation”. They help build foundation to the sauce. Once the vegetables are translucent and slightly soft, add the flour. This is called “singer” (pronounced “sahn-jay”). We are now building a roux as a thickening agent on top of our aromatics, what a day to be alive! Stir the roux/vegetable mixture with a whisk until a paste forms. Add the beer and continue stirring with the whisk. Add the stock and continue to stir. Add the lamb and the juices back to the pan, along with the parsley, thyme and bay leaves (yes they do add flavor, you can put that debate to bed). Stir the stew and bring to a boil. Once the stew has boiled, cover and reduce to a simmer for about an hour to an hour and half, stirring occasionally. The last half hour, add the potatoes and cook until fork tender. Season to taste and enjoy!


© 2018 by Chef Nikki LLC.