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SERVES:
4-6

INGREDIENTS:

• 2 pounds cubed lamb stew meat (shoulder cut or leg of lamb is good)


• Salt and pepper


• Flour


• Vegetable oil for searing cubed meat


• 2 small white onions, peeled and rough chopped


• 2 cloves garlic, peeled, halved and thinly sliced


• 1 heaping Tbs fresh chopped rosemary (or 2 tsp dried rosemary)


• 1 12-ounce Guinness beer


• 4 cups beef stock, low sodium if possible


• 1 – 1 1/2 cups cubed potatoes (1-inch cubes are good)


• 1 – 1 1/2 cups rough chopped peeled carrots


• 1 – 1 1/2 cups rough chopped peeled parsnips


• 1 – 1 1/2 cups rough chopped peeled turnip
  
• Salt and pepper to taste


• 3/4 cup chopped green onions (optional)

PROCEDURE:

Cube, season and lightly flour 2 pounds of lamb stew meat and then use a large, heavy bottomed pot to sear it in batches in a little vegetable oil.

Once the meat is all nicely browned, put it all back in the pot and add 2 small rough chopped white onions and 1-2 large thinly sliced cloves of garlic and about 1 Tbs of fresh chopped rosemary, 1 Guinness beer and 4 cups of low sodium beef stock.

At this point, bring it up to a simmer and then adjust the heat so that it stays at a nice gentle simmer and let it go along like that for 1 1/2- 2 hours.

Once it has been just simmering along for up to 2 hours, add 1 - 1 1/2 cups each of cubed potatoes, carrots, parsnips and turnips.

Try to cut the veggies into similar shapes and sizes so that they cook in the same amount of time and use your judgment, you may need to add a little more stock or even a bit of water.

Then, after another 30-45 minutes or so, the stew should be done.

Season it with salt and pepper to taste and add an optional handful of chopped green onions for a little added color.

HINTS:

Use more carrots and potatoes if you don't have the other veggies and, as far as the parsnips go, remove the center core before cubing if they seem too woody.