Ingredients
3lbslamb shoulder,well-trimmed, cut into 1½-inch pieces
2tspsalt
1tspfreshly ground black pepper
3½tbspvegetable oil,or olive oil
2medium yellow onions,cut into 1½-inch
6garlic cloves,peeled, smashed
3tbsptomato paste
¼cupall-purpose flour
1cupGuinness
3cupsbeef broth
2cupswater,plus 2 tbsp more
1bay leaf
1small rosemary sprig,fresh
2tspsugar
4large carrots,peeled, cut into 1-inch chunks on diagonal
1lbwhite boiling potatoes,cut in half
1cupfrozen green peas
Preparation
Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering.
Brown the lamb in three batches, adding 1 more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5 to 8 minutes per batch.
Transfer the browned meat to large bowl and set aside.
Add the onions, garlic and 2 tablespoons of water to the pot. Cook for about 5 minutes, until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan. Stir in the tomato paste and cook a few minutes more.
Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon for 1 to 2 minutes, until the flour is dissolved.
Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, turn the heat down to low and simmer for 1 hour and 20 minutes.
Add the carrots and potatoes to the stew, then cover and continue simmering for 30 to 40 minutes, until the vegetables are cooked and the meat is very tender.
Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. Add the frozen peas and cook until the peas are warmed through.
Serve warm, and enjoy!
