- 3 lb (1.5 kg) boneless lamb, cubed or boneless beef chuck steak, cubed
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp canola oil
- 1/2 cup stout or dry red wine
- 8 cups chicken broth or water
- 4 cups cubed peeled yellow potatoes (½ inch)
- 2 cups chopped onions
- 1 cup cubed carrots (½ inch)
- 1 cup cubed parsnips or turnips (½ inch)
- 5 cloves garlic, finely chopped
- 3 sprigs fresh thyme*
- 2 sprigs fresh rosemary*
- 2 bay leaves*
- 1/3 cup all-purpose flour
- 1/3 cup salted butter, softened
- 1 1/2 cups frozen green peas
- Sprinkle lamb with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add lamb and cook, stirring, for 5 minutes. Reduce heat to medium.
- Add stout and cook, scraping to loosen browned bits. Cook, stirring, until liquid is reduced by half, about 8 – 10 minutes.
- Add broth, potatoes, onions, carrots, parsnips, garlic, thyme, rosemary and bay leaves; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 – 25 minutes.
- Meanwhile, knead flour into butter to form a paste; set aside.
- Remove and discard thyme, rosemary and bay leaves from lamb mixture. Add butter paste and cook, stirring, to dissolve. Bring to a boil.
- Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in peas and cook, uncovered, stirring occasionally, for 2 minutes. Serve immediately.
436 calories, 16.1 g fat, 42.9 g protein, 30.1 g carbohydrate, 4.5 g fibre, 873 mg sodium
We used Guinness Draught for the stout in this recipe.
The butter paste made in this recipe is called a beurre manié, which literally means “kneaded butter”. A beurre manié is traditionally used to help thicken sauces.