LAMB STEW

SERVES 4

I love a good stew. I love lamb. And I love the flavor beer imparts in lamb or beef stews. Can you guess that I love this recipe. If prefer, you can substitute beef for the lamb.

INGREDIENTS

1 tablespoon olive oil (more if needed)

2 pounds lamb shoulder or leg meat, trimmed of fat and cut into 1-1/2 inch cubes

2 teaspoons all purpose flour

Salt and pepper to taste

1 12-ounce bottle dark beer

2 tablespoons red wine vinegar

1-1/2 tablespoons Dijon mustard

1 bay leaf

1/4 teaspoon dried thyme, crumbled

1 tablespoon unsalted butter

2 large onions, sliced into rings

4 large garlic cloves, chopped

4 medium carrots, cut into 1/2-inch pieces

Heat oil in large skillet over medium heat. Add lamb to skillet in batches, being careful not to crowd the pan, and brown well on all sides. Remove from skillet using slotted spoon. When all the lamb is browned, return to the skillet. Sprinkle with flour and stir to blend. Season with salt and pepper. Cook 3 minutes. Remove to a Dutch oven, using a slotted spoon.

Degrease skillet. Place over medium-high heat; add beer and stir, scraping up any browned bits. Blend in vinegar, mustard, bay leaf and thyme. Pour over meat mixture. Melt butter in same skillet over medium-high heat. Add onions and sauté until golden brown, about 7 minutes. Add garlic and sauté an additional 2 minutes. Mix onions and garlic into meat. Bring stew to a simmer. Reduce heat to low, cover and cook until meat is tender, about 1-1/2 hours. Skim off extra fat, if necessary. Add carrots and cook for an additional 30 minutes. If stew is too dry, add more water or broth as needed. If too liquid, cook uncovered until desired consistency. Serve with rice, buttered noodles or boiled potatoes. (Stew can be prepared 2-3 days ahead, refrigerated and gently rewarmed over low heat.)

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