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Recipe Provided By
Blue Bowl RecipesPrep Time
20 min
Cook Time
2 hrs
Total Time
2HRS, 20 min
Servings
6
Ingredients
- 2 pounds American Lamb Stew Meat
- 3 tablespoons all-purpose flour
- 1 and 1/2 teaspoon salt, (divided)
- 1/4 teaspoon pepper
- 2 tsp thyme, (divided)
- 4 large carrots, rinsed and chopped
- 4 medium Yukon gold potatoes, (cubed)
- 3 stalks celery, diced
- 1 large onion, thinly sliced or diced
- 1 cup beef broth
- 1 cup Guinness
Directions
Do not preheat the oven. Place the stew in the oven, then turn it on.
Make the stew: Add your veggies and garlic to a large Dutch oven. Toss the lamb stew meat with the flour, some salt and pepper to taste, and 1 tsp of thyme in a bowl. Add 1/3 of the meat to the bottom of the Dutch oven, then 1/3 of the veggie mixture. Alternate this with the remaining meat and veggies. (The layers don't need to be perfect here!) Add the remaining salt, pepper, and thyme. Add the beef broth and Guinness.
Bake: Place the covered Dutch oven in your cold oven and then pre-heat it to 325° F. Bake for 1 and 1/2 to 2 hours, stirring at the one-hour mark. The stew is done when it's saucy and the meat and veggies are nice and tender. Taste, and add extra seasoning if desired.
Store leftovers in an airtight container in the fridge for about 4-6 days.
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
