IRISH LAMB AND VEGETABLE STEW WITH ALE

IRISH LAMB AND VEGETABLE STEW WITH ALE image

Yield 6 bowls

Number Of Ingredients 13

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2 1/2 lbs. 3/4"-1" cubes lamb shoulder
2/3 cup all-purpose flour
3 tbsp. olive oil
3 garlic cloves, chopped
3 cups vegetable broth
1 cup amber or brown ale
2 tsp. sugar
1 lb. baby red potatoes, halved or quartered
1 lb. carrots, peeled, cut crosswise into 1" pieces
1/4 cup chopped fresh parsley plus additional to garnish
2 tsp. dried thyme
1 1/2 cups frozen petite peas
1 1/2 cups frozen pearl onions

Steps:

Sprinkle lamb with salt and pepper, then dredge in flour, shaking off excess. Heat oil in heavy large pot over medium-high hear=t. Working in 2 batches, cook lamb until browned, about 6 minutes per batch. Transfer to bowl. Add garlic to pot; stir 30 seconds. Add lamb and any juices from bowl, then broth, ale and sugar to pot. Bring to boil, scraping up browned bits. Reduce heat to low; cover and simmer 40 minutes. Add potatoes, carrots, 1/4 cup parsley and thyme to pot. Cover and simmer until vegetables and lamb are tender, about 30 minutes longer. Add peas and onions. Cook until heated through, about 5 minutes. Divide stew among bowl; sprinkle with additional parsley. NOTE: May be made 2 days ahead. Chill stew until cool; cover and keep chilled. Rewarm before serving.