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WF Lamb for stew, thawed
QTY 1 ½- 2 lbs.
Irish or Regular Butter
QTY 2 Tbs.
White Onions, cut in wedges or 1 bag WF Chopped Onions
QTY 2 large
Carrots, peeled and cut in cut in 2” pieces
QTY 2 large
WF Mushroom Demi-Glace
QTY 2 -12 oz.
Dark Irish Beer (Stout)
QTY 1 cup
Sprigs of Thyme
QTY 2 large
Bay Leaf
QTY 1
Red Potatoes, cut in large chunks 3” thick
QTY 1 ½ lbs.
All-purpose flour
QTY 2 Tbs.
Water
QTY ¼ cup
Fresh Parsley, chopped
QTY 2 Tbsp.
Preheat oven to 350 °F. Season lamb cubes with Butcher Salt and Pepper.
Melt butter in a Dutch oven over medium heat on the stove. When butter begins to sizzle, add lamb cubes. Working in batches, brown meat on all sides. Using a large spoon, remove lamb and set aside on a platter.
Add the onions and carrots to the Dutch oven. Stirring often, cook the vegetables until onions are transparent, and carrots are slightly caramelized.
Add the potatoes, demi-glace, stout, thyme, and bay leaf. Bring to a simmer. Add lamb and cover with a lid. Transfer to preheated oven. Bake for 1 hour or until meat is tender. Uncover and return to stove.
To thicken sauce: In a small bowl, whisk together flour and water. Add to stew using a whisk and cook until slightly thickened. Add parsley and serve. • USDA recommends cooking meat to an internal temperature of 145 F.
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