Recipe: Irish Lamb Stew with Root Vegetables

Ingredients:
4 tablespoons olive oil
3 pounds lamb shoulder, cut into 1 1/2 inch pieces
1 tablespoons flour
1 zip-lock plastic bag
2 cups leeks, sliced
1/2 cup flour
5 tablespoons unsalted butter
1 cup Guinness beer
3 cups beef stock
1 cup tomatoes, peeled, seeded and diced
1/2 pound parsnips, peeled and cut into 2-inch pieces
1/2 pound baby carrots
4 medium red potatoes cut into 2-inch pieces
4 cloves of chopped garlic
1 cup frozen peas
1 teaspoon each—thyme, rosemary, oregano

Directions
Place lamb in a zip-lock bag with 1 tablespoon of flour. Shake well. Add olive oil to coat bottom of frying pan then place on medium heat. Add lamb and cook until brown on all sides. Set lamb aside reserving as much oil and drippings as possible. Add leeks and sauté until soft. Add butter to leeks cook until melted. Add flour and mix well to make a roux sauce, turn heat down to low and cook for about 15 minutes. Add beer and mix well cook for 5 minutes.

Add meat, roux sauce and beef stock into crock-pot. Mix well. Add tomatoes, parsnips, carrots, potatoes, garlic, peas and spices. Mix well. Cook on crock-pot high temperature for four hours.

Serves: 6 to 8 servings