Ingredients
Scale
- 2 T flour
- 1.5 tsp kosher salt, divided
- ½ tsp fresh ground pepper
- 12 oz lamb meat, cut into 1-inch chunks
- 4 slices thick bacon, cut crossways into half-inch lardons
- 1 T olive oil
- 1 medium onion, peeled and cut into bite-sized chunks
- 3 large carrots, peeled and sliced into 1-inch coins
- 1 lb yellow potatoes, cut into bite sized chunks
- 12 oz. dark beer
- 3 cups water
- 3 T tomato paste
- 2 T Worcestershire sauce
- 1 cup frozen peas
- ½ cup parsley, roughly chopped
- 2 tsp fresh thyme
Instructions
- Place the flour, ½ tsp salt, and a ¼ tsp pepper in small bowl. Stir to distribute the spices. Dredge the lamb in the flour mixture, a few pieces at a time, coating each piece. Set aside.
- Fry the bacon lardons in a Dutch oven or heavy bottomed pot over medium heat, stirring often, until the bacon is deep brown and crispy, and all the fat is rendered. Removed the cooked bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
- Cook the onion in the bacon fat for 4-5 minutes, stirring frequently, until the onion is soft and translucent. Remove the cooked onion from the pot with a slotted spoon and set aside.
- Add a tablespoon of olive oil to the pot. Brown the pieces of lamb on all sides.
- Add the bacon, onion, carrots, and potatoes to the pot. Pour in beer, water, tomato paste, and Worcestershire sauce and stir, scraping up any browned bits from the bottom of the pot. Bring the stew to a boil, then lower the heat and simmer for 45-minutes to one hour, until the vegetables are tender. Add the peas and herbs during the last 10-15 minutes of cooking. Taste stew, adjust seasonings, and serve. Leftovers will keep covered in the refrigerator for 3 to 4 days.