Wintery Day Lamb And Beer Stew Using Veggies Of Your Choice.
I live in the Northeast and our winters can be pretty tough and long. I love to warm my home with my wood burning stove accompanied by a warm oven that has been on for a couple hours with a hearty meal cooking away. I work outside of my home sporadically during the week, so when I am home on the weekdays I try to multitask as much as possible. A large one pot meal that will offer more then one dinner during the week is my go to.
Lamb is something I don’t cook with very often so I’ve been challenging myself to branch out. In my past experience, I have found it to taste gamey and wasn’t a fan. What I’ve since realized is if its trimmed very well and seasoned with complimentary herbs it can be wonderful!
I had approximately one pound of lamb pieces in my freezer leftover from a rolled leg of lamb I had recently made. We were in the middle of another snow storm so I decided to get to work on a one pot meal that would include my lamb and vegetables that needed to be used sooner rater then later from my refrigerator.
Here is the star of this meal before trimmed and cut into bit size pieces.
I began with cooking onions and garlic in olive oil until the onions were translucent.
TIP: I should mention that I find a Dutch oven is my preferred pot to cook this recipe in. It can go from the stove top straight into the oven.
I then added the variety of vegetables I had on hand from my refrigerator. They included, small red potatoes, carrots, onion, cauliflower, one VERY large chopped fresh tomato and mushrooms. To that I added one bottle of red ale then filled the bottle twice with water and added that as well.
The spices I added included oregano, rosemary, bay leaves, salt and pepper.
Once the pot came to a light boil , I mixed together 2 Tbsp. flour with some cold water and added it the vegetables and liquid. I then added the trimmed and cut up lamb and gave everything a good stir.
The pot was put in a 350 degree oven for two hours. By that time the house smelled really good and the stew looked to be thickened enough so I called it done.
This stew is satisfying, easy, versatile and warming You can use the protein of your choice, skip the beer and replace it with broth, use veggies of your choice and use whatever herbs you like. If you don’t eat meat you could substitute beans.
Stews can also be cooked on top of the stove. I prefer to start mine on the stove top and finish it in the oven. I find it easy and I like the way it warms our home. Whatever method you prefer you will end up with a great meal. I have included the recipe down below and a video will be on my You Tube Channel, Our High Street Home.
Thank you for stopping by,
XXOORoni♥
Warming Lamb, Beer and Vegetable Stew
Equipment
- Dutch Oven
Ingredients
- 1 lb Lamb bite size pieces
- 8 oz Cremini Mushrooms halved, if large quartered
- 6 sm Red Potatoes quartered
- 1 lg Onion chopped
- 1/2 head Cauliflower cut into small florets
- 4 med Carrots cut into bite size pieces
- 2 tbsp Olive Oil
- 2 tbsp Flour
- 1 tbsp Garlic minced
- 1 lg Bay Leaf
- 1 tsp Dried Rosemary
- 1 tsp Oregano
- 1 tsp Pink Salt
- 1/2 tsp Black Pepper
- 1 12oz Red Ale
- 3 cups Water
Instructions
- Preheat oven to 350 degrees
- Cook onion and garlic in olive oil until tender.
- Add all the vegetables, beer, seasonings and salt and pepper, bring to a light boil.
- Combine flour and 2-3 tbsp water, stir into pot
- Add meat into pot
- Cover the pot and place in oven for ½-2 hours, or cook on stove top on low flame.
