Beer Lamb Stew Recipe

Estimated preparation time: 15 minutes Cooking time: 65 minutes

Ingredients

• 2 tablespoons [30 ml] clarified butter or oil
• 2 1/4 pounds [1 kg] shoulder lamb cubes
• 1 tablespoon [8.75 g] flour
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 carrot, chopped
• 3 cloves garlic, crushed
• 1 bottle Bitter & Twisted beer
• 2 cups [500 ml] veal broth
• 3 tablespoons [45 ml] Dijon mustard
• Salt and pepper, to taste

Preparation

1. Heat clarified butter or oil into a frying pan.
2. Colour lamb cubes into hot fat; sprinkle cubes with flour and brown cubes for 5 minutes, stirring using a wooden spoon.
3. Remove lamb cubes from frying pan; reserve.
4. Into the same frying pan, brown together chopped celery, onion and carrot, along with crushed garlic.
5. Mix in reserved lamb cubes, beer and veal broth.
6. Bring to boil, cover and simmer slowly for approximately 1 hour, over really low heat.
7. Bind sauce with Dijon mustard; salt, pepper and serve.

Submitted by Anna Guest