Ingredients - serves 4
2lb (900g) stewing lamb | 1 heaped tablespoon flour |
3 tablespoons vegetable oil | Salt and pepper |
2 large onions, chopped | 1 pint (600ml) Irish stout |
6 carrots, chopped | ¼ pint (150ml) beef stock |
1 floury potato, chopped | 2 bay leaves |
1 tablespoon black treacle |
Method
- Chop the lamb into 1½” (4cm) pieces.
- Heat the oil in an oven-proof casserole and brown the meat in batches and put to one side.
- Brown the chopped onion and carrots then add the flour and salt and pepper and cook for 1 minute.
- Add the stout, beef stock, bay leaves and black treacle and bring to the boil stirring continuously.
- Return the meat to the casserole, cover and cook in a pre-heated oven at 170ºC/325ºF/Gas Mark 3 for two hours. Stir after one hour.
My Official Taster recommends that this is served with mashed or baked potatoes.