Lamb, Vegetable & Beer Stew
The delicious, complex flavours of lamb marinate beautifully in this filling stew.
Lamb is an excellent source of protein and high in vitamins A, B3, B6 and B12, as well as many minerals. People think it’s high in fat, but a lean cut has about the same fat as lean beef. Search out lamb from your butcher that’s lean and fresh. If you’re not a fan of lamb, stewing beef is a good substitute.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 500 g loin of lamb trimmed of fat, 1 in. cubed
- 1 medium onion
- 12 whole baby carrots
- 3 stalks celery sliced
- 3 large parsnips peeled and cubed
- 2 cups butternut squash peeled and cubed
- 3 medium potatoes peeled and cut into wedges
- 2 cloves garlic puréed
- 3 cups low-sodium chicken stock
- 1 bottle light beer
- 1 cup canned diced tomatoes unsalted
- handful green beans
- 2 tbsp corn starch
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a slow cooker or large heavy-bottomed pot, add all ingredients except for green beans and cornstarch. Stir and bring to a boil, then decrease heat to a simmer.
- Cook for about three hours until meat is tender and carrots are cooked. Add green beans and cook for five minutes more. Turn up stew to a boil.
- In a small bowl, whisk together cornstarch and 1/4 cup (60 mL) cold water. Add to stew and stir. The mixture will thicken stew when it comes to a boil. Remove from heat. Season with salt and pepper to taste.
Recipe Notes
Nutritional Info: (Per Serving) 553 calories, 32 g protein, 17 g fat (7 g saturated fat), 69 g carbohydrates, 12 g fibre, 74 mg cholesterol, 212 mg sodium
