3 each carrots and parsnips cut into 1 inch pieices
half rutabaga, cut into 1 inch wedges
1/4 cup chopped fresh parsley
Season lamb with salt and pepper; coat with flour. In large ovenproof casserole, heat half of the oil over medium-high heat. In batches, brown lamb, adding more oil as needed. Remove to a plate.
Stir in any remaining flour, garlic, thyme and rosemary; stir over medium heat for 1 minute. Remove from heat and gradually stir in beer; bring to a boil, scraping up brown bits. Boil for 5 minutes, stirring often. Stir in 2 cups of broth. Return lamb to pan; bring to a boil. Cover and bake in 350 F over for 1 1 /2 hours.
Meanwhile in skillet, melt butter and sugar over medium heat; stir in vegetables; season with salt and pepper. Add remaining broth and bring to boil. Add to lamb, cover and bake in 350 F oven for another 1 1/4 hours until lamb and vegetables are tender. Sprinkle with parsley to serve.
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