Irish Lentil Stew

Ingredienser

2 tsp Canola oil

1.5 lbs Boneless lamb shoulder, trimmed of fat and cut into 1 inch (2.5 cm) pieces

1/2 tsp Garlic powder

1/4 tsp Pepper

2 cups Chopped onion

1 c Dark beer

3 cups Low-sodium prepared chicken broth

1 1/2 lbs Red baby potatoes, larger ones cut in half

2 c Baby carrots

1 1/2 c Chopped celery

1 c Dried green lentils

1/2 tsp Dried thyme

1 Bay leaf

2 tbsp Chopped fresh parsley

Fremgangsmåte

Heat canola oil in Dutch oven on medium-high.

Add lamb. Sprinkle with garlic powder and pepper. Cook for about 10 minutes, stirring occasionally, until browned.

Add onion and beer. Heat and stir for 1 minute, scraping any brown bits from bottom of pot.

Add next 7 ingredients. Stir. Bring to a boil.

Reduce heat to medium-low. Simmer, covered, for about 2 hours, stirring occasionally, until lamb is tender. Remove and discard bay leaf.

Sprinkle with parsley. Makes about 9 cups (2.25 L).