Lamb and Beer Stew

The fall’s chill is in the air and winter’s right around the corner and I’m thrilled for one reason – hearty, comfort food. Stews, soups and roasts have such appeal to me and one of my favorites is lamb stew. Lamb simmered in beer – what’s not to love!? This recipe is simple to make and slow cooks until dinnertime comes. Serve this stew with crusty bread and mashed potatoes.

Ingredients:

• 1 cup all-purpose flour
• ½ tsp. each salt, pepper and thyme
• 3 pounds boneless leg of lamb, cut into 2” cubes
• ¼ cup vegetable oil
• 1 ½ cup cipollini onions (or pearl onions), peeled
• 4 carrots, peeled and diced
• 2 garlic cloves, chopped
• 1 Tbsp. tomato paste
• 1 tsp. rosemary
• 1 bottle of dark beer
• 1 cup beef broth

Directions:

1. On a large plate, combine the flour, salt, pepper and thyme. Coat the lamb in the flour and shake off excess.
2. In a heavy pot or Dutch oven, warm the oil over medium-high heat. Brown the lamb in batches for about 4 minutes, making sure to not crowd the pot. Transfer browned lamb to a plate for later use.
3. Add the onions, carrots and garlic to the pot and cook over medium heat, stirring frequently, for 5 minutes ensuring the garlic doesn’t burn. Add the tomato paste and rosemary and coat the veggies in the mixture then cook for 1 minute. Deglaze the pot with the beer and the broth, scarping brown bits from the bottom of the pot. Return the lamb to the pot and cook for 1 ½ hours, partially covered.

Serves 8.