Irish Lamb Stew with Roasted Root Veg Tasty Recipes

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Irish Lamb Stew with Roasted Root Veg

"Great way to use up roast lamb leftovers. The meat becomes so tender after being simmered for so long. My Irish husband ate 3 huge bowls of this the first time I made it. He said it was better than his grandma's back at home in Ireland."

Ingredients :

• 2 tablespoons olive oil
• 1 1/2 pounds roasted lamb, cubed
• 2 tablespoons all-purpose flour, or as needed
• 1 tablespoon olive oil
• 2 1/2 cups thinly sliced leeks
• 1 1/2 quarts beef stock
• 1 (19 ounce) can stewed tomatoes, drained
• 2 cups leftover lamb gravy
• 1 (15 ounce) can Irish stout beer (such as Guinness®)
• 2 large russet potatoes, peeled and cut into 1-inch pieces
• 3 large carrots, peeled and cut into 1-inch pieces
• parsnips, peeled and cut into 1-inch pieces
• 1 turnip, peeled and cut into 1-inch pieces
• 4 cloves garlic, halved, or more to taste
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon ground rosemary
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 1/2 cup boiling water
• 3 tablespoons beef gravy granules (such as BISTO)
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H51M

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in large pot over medium-high heat. Coat lamb with flour and cook in the hot oil until the sides start turning golden, 1 to 2 minutes per side. Transfer to a plate.
• Heat 1 tablespoon oil in the same pot. Add leeks and cook until transparent and some slices are golden, about 5 minutes. Stir lamb back into the pot. Cook for 2 to 3 minutes. Stir in beef stock, tomatoes, gravy, and beer. Reduce heat to low, cover, and simmer stew until vegetables are done roasting, 1 to 1 1/2 hours.
• Place potatoes, carrots, parsnips, turnip, and garlic in a large glass baking dish. Coat with 1/4 cup olive oil and balsamic vinegar. Season evenly with rosemary, salt, and pepper.
• Roast vegetables in the preheated oven, stirring every 20 to 30 minutes, until soft and starting to brown, 1 to 1/2 hours.
• Stir hot vegetables carefully into the lamb stew. Bring to a boil. Mix 1 cup liquid from the pot with 1/2 cup boiling water and gravy granules in a small bowl until smooth. Stir into the stew. Dissolve cornstarch in 2 tablespoons water and add into the stew. Stir until stew thickens, about 5 minutes.

Notes :

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