Ingredients
The following ingredients have 4 Servings
- 3 tbsp olive oil
- 2 lbs lamb shoulder or beef chuck (cut into 2 inch chunks)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion (large chopped (white or brown))
- 3 leeks ((white stalks not green tops))
- 3 garlic cloves (minced)
- 3 tbsp all purpose flour
- 22 oz Guinness Beer ((See Note 1 and 2))
- 2 cups beef broth
- 4 carrots (peeled and cut 1/2" pieces)
- 2 potatoes (peeled and cut into 2" pieces)
- 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Instruction
- Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
- Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
- Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
- Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
- If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.
- Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.