Lamb Stew with Prunes

Author: Angela Roberts

Ingredients:

• 4 pound leg of lamb
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely fresh thyme
• 2 teaspoons finely chopped fresh parsely
• ½ cup all-purpose flour
• 4 tablespoons grapeseed oil or canola oil
• 4 cloves garlic, minced
• 2 large onion, sliced into long slivers about 1/4 inch wide
• 2 cups diced celery
• 1 bottle beer (see note)
• 4 cups beef stock
• 12 ounces of dried plums
• 2 large sprigs of rosemary
• 4 sprigs fresh thyme
• handful fresh Italian Parsley
• 2 cups diced carrots
• 3 potatoes, cubed

Instructions:

1. Trim fat and any grizzle off of the lamb. Cut into two inch cubes.
2. In a shallow bowl add the finely chopped herbs to the flour.
3. Season the meat with salt and pepper.
4. Dredge the lamb in the herb-flavored flour.
5. Heat a heavy pan with enough oil to brown lamb.
6. You may have to do several batches so the lamb browns easily. Don’t crowd pan.
7. Slice onions into long slivers. Heat a dutch oven or large sauce pan with oil. Add onions and mix cook over medium heat for about five minutes until softened. Add in celery.
8. Add in garlic. Mix well. Add meat back in.
9. Add in 1/2 cup of beef broth. Add in 1 bottle of porter beer. Cook down for about five minutes. Add remaining beef broth.
10. Add in dried plums (seeded and cut in half, which is how they are often purchased)
11. Cover and place in oven at 350 degrees for 1 1/2 hours.
12. Add in chopped carrots and potato and cook until potatoes and carrots are soft.
13. Remove herbs. Taste and season with salt and pepper if necessary.
14. Serve over wild rice or as it.

Notes:
You can use a stout beer or if you want to try something lighter a wheat ale. I made two batches, one with wheat ale (which turned out sweeter) and one with Porter, which turned out a little richer. Both were good.

About the Author:

Angela Roberts