Lamb Stew - Serves 4
Made with our Roasted Garlic Onion Jam this stew will warm up with the flavors of the Emerald Isle.
- 2 Tablespoons olive oil
- 3 pounds lamb, trimmed and cubed
- Salt and pepper
- 1 1/2 cups onion, 1/4-inch dice
- 3-4 cups unsalted beef stock
- 1/4 cup Stonewall Kitchen Roasted Onion and Garlic Jam
- 1/2 cup Guinness (optional)
- 1 1/2 pounds potatoes, peeled and cut into 1 ½- inch pieces
- 12 ounces carrots (about 4), peeled and cut into 1 1/2-inch pieces
- Flour (optional)
- 1/4 cup flat leaf parsley, chopped
- Heat oil in a 4-quart Dutch oven over medium-high heat until the oil is hot and shimmers, but does not smoke.
- Add meat in batches making sure to not overcrowd the pan. Season with salt and pepper. Saute until browned on all sides. Remove meat and tent with foil until all meat is cooked. Drain all but 2 tablespoons of fat from the pan.
- Add onion and sauté until tender and translucent. Make sure onion does not brown.
- Add the beef stock, Stonewall Kitchen Roasted Garlic and Onion Jam and Guinness. Adjust seasoning by adding salt and pepper.
- Add cooked meat, potatoes and carrots. Bring to a simmer. Reduce heat, cover and braise 1-2 hours until meat is tender. It is important that a low simmer is maintained to assure the meat will be tender.
- Stew can be thickened with flour if desired.