This is a delicious recipe, but it takes a while on the stove so leave plenty of time or save it for the weekend.Ingredients
8 tsp. olive oil, divided
2 cups chopped onion
1 tbsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
3 tbsp. all-purpose flour
1 lb. boneless leg of lamb, trimmed and cut into 1-inch cubes
1 tsp. salt
3/4 tsp. freshly ground pepper
2 cups Guinness Stout
1 tbsp. tomato paste
3 cups beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potatos
2 cups 1-inch-thick diagonally sliced carrot
8 oz. baby turnips, peeled and quartered
1 tbsp. whole-grain Dijon mustard
1/3 cup chopped fresh parsley
1. Heat a large Dutch oven over medium heat. Add 2 tsp. oil to pan; swirl to coat. Add onion, thyme, and rosemary; saute for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Dredge lamb in flour, and shake off excess. Return pan to medium heat. Add 1 tbsp. oil to pan; swirl to coat. Add lamb mixture to pan; saute for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture.
2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.
3. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 tsp. salt, the remaining 1/4 tsp. pepper, and 1 tbsp. mustard.
4. Sprinkle fresh parsley over each bowl.
*adapted from Cooking Light