IRISH LAMB STEW

Ingredients

• ​2 1/2 tbsp canola oil, divided
• 1 1/2 lb (0.75 kg) boneless lamb, cut into 1 inch cubes
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup cubed carrots (1 inch)
• 1 cup cubed parsnip (1 inch)
• 1 cup cubed turnip (1 inch)
• 1 clove garlic, finely chopped
• 2 bay leaves*
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 4 cups no-salt-added chicken broth
• 1 1/2 cups stout or other strong dark beer
• 1 cup cubed peeled potato (1 inch)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 2 tsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Add lamb in batches and brown on all sides.
2. Transfer lamb to a plate; set aside.
3. Heat remaining 1 tbsp oil in same Dutch oven over medium heat. Add celery, onion, carrots, parsnip and turnip; sauté until softened, about 8 - 9 minutes.
4. Add garlic and bay leaves; sauté for 2 minutes.
5. Add butter and cook, stirring, until butter is melted. Add flour and cook, stirring, for 2 minutes.
6. Add broth, 1 cup at a time, cooking and stirring constantly. Gradually stir in stout.
7. Return lamb and any accumulated juices to Dutch oven; stir to combine. Bring to a boil.
8. Reduce heat and simmer, covered, stirring occasionally, until lamb is tender, about 45 - 60 minutes.
9. Add potato and stir to combine; simmer, uncovered, stirring occasionally, until potato is tender, about 25 - 30 minutes. Remove from heat; remove and discard bay leaves.
10. Stir in parsley, rosemary, lemon juice, salt and pepper.