Guinness Lamb Stew (Using Leftover Cooked Lamb)
Recipe: #16598
January 05, 2015
Categories: Soups and Stews, Lamb/Mutton, Vegetables, Potatoes, Stove Top, No Eggs, Non-Dairy, Alcohol, Turnips more
"This variation uses pre-cooked lamb, from leftover leg of lamb. Serve with crusty bread. If you don’t like turnips, leave them out and add more potato."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (581.8 g)
- Calories 670.3
- Total Fat - 39.3 g
- Saturated Fat - 15.7 g
- Cholesterol - 183.2 mg
- Sodium - 928.2 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 4.7 g
- Sugars - 6.2 g
- Protein - 50.3 g
- Calcium - 109.8 mg
- Iron - 5.1 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large Dutch oven and sauté onions until they begin to soften. Add garlic, thyme and rosemary and cook 2 minutes.
Step 2
Stir in flour and cook, stirring, another minute.
Step 3
Add salt, pepper, beer, tomato paste and broth, stirring to mix in flour.
Step 4
Add remaining ingredients, including lamb, and bring to a boil. Reduce heat to a simmer, cover and cook for 1-1 1/2 hours, until vegetables are tender.
Step 5
If too thick, add more beer.
Tips & Variations
No special items needed.
Tags :
Soups and Stews
