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72f4f75b a1ce 4111 8020 0630b978349f  2016 03 22 06 56 37
Deborah Eliason
Deborah Eliason

Season the lamb stew meat, brown in oil. Set aside, add sliced onion, chunks of carrot and some sliced garlic. Sauté a bit to soften, then deglaze with a bottle of Guinness. Add back the meat, some sprigs of rosemary & a bay leaf. Braise covered in a 325 oven 2 hours (check liquid, add water if necessary). Finish on the stovetop by adding frozen peas and pearl onions. Thicken with a bit of beurre manie.

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I'm in for that !!!