Lamb and red beer stew
Lamb and red beer stew

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 500 mL (2 cups) miniature carrots
  2. 500 mL (2 cups) leeks cut in rings
  3. 60 mL (1/4 cup) tomato paste
  4. 325 mL (1 1/2 cups) chicken stock
  5. 1 bottle (341 mL) red beer
  6. 750 g (1 1/2 lb) trimmed lamb shoulder cubes
  7. 3 garlic cloves
  8. 15 mL (1 tbsp.) Compliments olive oil
  9. 1 bay leaf
  10. 500 mL (2 cups) cut green beans
  11. To taste, salt and pepper
  12. 15 mL (1 tbsp.) finely chopped fresh oregano
  13. 15 mL (1 tbsp.) finely chopped fresh mint

Directions

  1. In a large saucepan, heat oil over medium-high heat; add garlic and cook for about 3 minutes, or until golden. Add lamb cubes to pan and brown on all sides.
  2. Add beer, chicken stock and tomato paste; scrape the browned bits from the bottom of the pan. Add leek rings, carrots and the bay leaf, and bring to a boil. Cover and lower heat to medium-low. Cook for 45 minutes, or until meat is tender.
  3. Add green beans and continue cooking for 15 minutes, or until vegetables are tender-crisp.
  4. Season with salt and pepper to taste. Stir in oregano and mint. Savour stew with a mash of celery root and potatoes.

Variation: For a taste of India, replace oregano by garam masala. Replace leek by onion, beer by chicken stock, and green beans by a tin of chick peas.

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