Lamb and Turnip Stew with Stout

Name: Lamb and Turnip Stew with Stout
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 3 ribs celery, cut into 1/2-inch dice; 3 Tbsps chopped flat-leaf parsley; 4 Tbsps all-purpose flour; 6 servings Kosher salt; 907 grams boneless lamb shoulder or leg, cut into 1-inch cubes; 1 small bunch marjoram, tied together with string; 6 servings Oil (vegetable, peanut, canola or olive, anything will work well); 2 smalls large or onions, cut into 1/2-inch dice; 2 pints stout beer (recommended: Guinness); 118 milliliters tomato puree; 3 turnips, peeled and cut into 1/2-inch dice

Lamb and Turnip Stew with Stout might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 22g of protein, 19g of fat, and a total of 379 calories. This dairy free recipe serves 6. Head to the store and pick up stout beer, celery, marjoram, and a few other things to make it today. It will be a hit at your Father's Day event. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour.

Ingredients you will need

Lamb Stew Meat

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Pot

Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.

Ingredients you will need

All Purpose Flour

Lamb

Cooking Oil

Equipment you will use

Pot

Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes.

Ingredients you will need

Celery

Onion

Salt

Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally.

Ingredients you will need

Tomato Puree

Bay Leaves

Seasoning

Marjoram

Turnip

Stout

Lamb

Stew

Equipment you will use

Frying Pan

Pot

Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl.

Ingredients you will need

Bay Leaves

Seasoning

Lamb

Equipment you will use

Bowl