Lamb And Turnip Stew With Stout
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Boneless Lamb Shoulder4 tbsps
All-Purpose Flour1 cup
Tomato Puree3 tbsps
Parsley (chopped flat-leaf)Directions:
1
Coat a wide, large heavy-bottomed pot with oil and heat over high heat
2
Toss 1/2 of the lamb cubes generously with salt and half of the flour
3
Add immediately to the hot oil and brown well on all sides
4
When the lamb is really brown on all sides, remove it from the pot and reserve
5
If the oil begins to smoke, lower the heat and continue
6
Repeat this process with the remaining lamb and flour
7
Put all the browned lamb on a plate
8
Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat
9
Add the onions and celery and season with salt
10
Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes
11
Add the turnips, stir to combine and cook for 2 to 3 minutes
12
Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves
13
Stir to combine, taste for seasoning and adjust, if needed
14
Bring the liquid to a boil, then reduce the heat it to a simmer
15
Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally
16
Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken
17
Taste and adjust the seasoning, if needed (it probably will)
18
When it's done, the lamb will be tender and full-flavored but not falling apart or stringy
19
Discard the bay leaves and transfer to a serving bowl
20
Garnish with parsley and serve
21
That's a great craic!