Helen RandellStout Stew
May 19th 2009 07:38
It's cooling down and it's the perfect weather for making and eating stews. Pack them full of vegetables and tasty herbs and you'll be bowled over with the flavours. This worked really well for me the other Sunday, and it was espeically successful because I used some stout which my man had brewed himself. Delicious!
Lamb and carrot stout stew
500g cubed lamb
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons plain flour
375ml stout
1 tablespoon vinegar
1 teaspoon thyme
500 large carrots, peeling and cut into 5cm chunks
Heat oil in a heavy based pan and brown meat then remove to a plate. Add onion to the pan and cook until golden. Stir in flour then add meat back into the pan, with stout, vinegar and thyme. Bring to the boil. Add carrot and cover. Reduce heat and simmer for about an hour 15 minutes.
Serve with mashed potatoes and steamed greens.
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Comment by Jason King
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