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All-in-one Lamb & Guinness Stew |
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| Serves 6 |
Prep 30 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp plain flour
2 tbsp butter, softened
mashed potatoes, to serve
Stew
600g lamb neck, trimmed of excess fat and cut into chunks
2 leeks, chopped
300g chantenay carrots, halved lengthways
300g swede, peeled & cut into 2cm pieces
300ml Guinness
400ml lamb stock
a few sprigs of thyme + a few leaves to garnish
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Heat the oven to 190C/ fan
170C/ Gas 5. Put all the stew ingredients in a large
casserole, season and stir well. Put a sheet of foil under
the lid to create a tighter seal, then firmly push the lid
down. Cook in the oven for 1hour.
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Meanwhile mash the flour and
butter together until a smooth paste is formed. After an
hour cooking, stir the flour mixture into the stew and put
back into the oven, uncovered for another 30 mins to 1hour
or until the lamb is tender and the stew has thickened.
Stir in a few fresh thyme leaves, and serve with mashed
potatoes and peas.
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DAILY
DINNERS 
