Lamb stew with Guinness
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 2 tbsp plain flour
- 2 tbsp butter, softened
- to serve mashed potato
- to serve peas
STEW
- 600g lamb neck, trimmed of excess fat and cut into chunks
- 2 leeks, chopped
- 300g Chantenay carrots, halved lengthways
- 300g swede, peeled and cut into 2cm pieces
- 300ml Guinness
- 400ml lamb stock
- a few sprigs thyme, plus a few leaves to garnish
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Put all the stew ingredients in a large casserole, season and stir well. Put a sheet of foil under the lid to create a tighter seal, then firmly push the lid down. Cook in the oven for 1 hour. Meanwhile mash the flour and butter together until a smooth paste. After an hour of cooking, stir the flour mixture into the stew and put back into the oven, uncovered, for another 30 minutes-1 hour or until the lamb is tender and the stew has thickened. Stir in a few fresh thyme leaves, and serve with mashed potato and peas.
