Ingredients
- 2.5 lbs Lamb Stew Meat
- 1.25 lbs Bangers Sausage Links, cut bite-size
- ½ Can Guinness Draught (Nitro)
- 3 – 4 cups Beef Broth
- ¾ cup Parsnips, diced
- ¾ cup Carrots, diced
- ¾ cup Onions, diced
- ¾ cup Red Bell Peppers, diced
- ¾ cup Assorted Mushrooms
- 3 oz Sun-dried Tomatoes
- 2 tbsp Chopped Fresh Garlic
- ¾ cup Quartered Artichoke Hearts
- ¾ cup White Cannellini Beans
- ½ cup Whole Wheat Flour
- ¼ cup Minced Fresh Fennel
- ¾ tsp Saffron Threads
- ¾ tsp Fresh Rosemary
- Thyme – Small pinch
- 1 Bay Leaf
- Black Pepper (to taste)
- ⅛ lb Plum Tomatoes (about 2½ cans)
- ⅛ cup Cooking Oil (2 Tbsp)
Directions
- Season whole wheat flour and dredge lamb meat.
- Heat cooking oil in large Rondeau, (or brazier,) and evenly brown lamb. Remove to the side.
- In the hot rondo add parsnips, carrots, onions, red peppers, mushrooms, and garlic and cook over medium heat for 7-8 minutes. Add Fennel, saffron, and spices, cook for 3 minutes.
- Deglaze Rondeau with Guiness and add lamb back in.
- In another large pan brown banger sausage and set aside.
- Add canned plum tomatoes and beef broth to the stew, bring to boil, turn down to simmer for approximately 2 hours stirring occasionally.
- Add sun-dried tomatoes and bangers into the stew and continue to simmer for another hour.
- Check the thickness of the stew and then if necessary.
- Add beans and artichoke hearts, turn off for half an hour.
- Serve with traditional Irish whole wheat brown bread and, of course, Guinness.
Yield: 4-6 servings
Preparation Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours