This satisfying stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
- 1/2 cup all-purpose flour
- Coarse salt and ground pepper
- 3 lbs. boneless lamb stew meat (preferably shoulder) trimmed of excess fat and cut into 2-inch cubes
- 3 tablespoons canola oil
- 1 large onion chopped
- 3/4 teaspoon dried thyme
- 1- 1/2 cups dark beer
- 1- 1/2 lb. medium new potatoes peeled and quartered
- 1 lb. carrots peeled and cut ½ inch thick diagonally
- 3 tablespoons chopped fresh parsley
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
- Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
- Note: Stew can be frozen for up to three months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.
Nutrition InfoPer serving: 415 calories; 16.9 grams fat; 36.6 grams protein; 28 grams carbohydrates; 3.6 grams fiber