Lamb and Guinness Stew
, on Flickr
4 pounds boneless lamb shoulder
2 large onions
4 cloves of garlic
4 Tablespoons of flour
1 bottle of dark Guinness
Beef or Lamb Stock
1 Sprig of Rosemary
Salt & Pepper to taste
3 cups diced potatoes
2 cups diced carrots
Cook the onions until they start to get some color, then remove.
Season the meat with salt and pepper and dredge in flour.
Working in batches Brown floured meat in the pot and add garlic, onions and beer.
Deglaze the pot and return the rest of the meat to the pot.
Cover and cook the meat until it is tender. (1.5 to 2 hours)
Add the carrots and potatoes and cook until they are tender. (45 minutes to 1 hour)
Turn off heat, cool down and put in the refrigerator overnight.
Skim off excess fat and return to a simmer.
Mash a few potatoes and carrots and return them to the pot.
Simmer for 5 minutes and serve.