lamb stew

INGREDIENTS


  • As Needed salt and pepper

  • 2 Tablespoon olive oil

  • 3 Pound Lamb, cut into 1/2'' chunks

  • 4 Clove garlic, chopped

  • 1/4 Cup tomato paste

  • 2 Cup beef stock

  • 2 Tablespoon dried thyme

  • 2 Whole bay leaves

  • As Needed salt and pepper

  • 12 Ounce Stout Beer

  • 3 Large Carrot, Diced

  • 1 Large Turnip, diced

  • 2 Cup onion, diced

  • 1 Large Parsnips, Peeled and Cubed

  • As Needed Potatoes, mashed

PREPARATION

Steps

1

When ready to cook, set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).

2

Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.

3

Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.

4

Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.

5

While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender. Serve hot with mashed potatoes. Enjoy!

6

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