Lamb Stew with Guinness Gravy

This dish is a tribute to my roots. It encapsulates a true British and Irish flavor in a stew that is a one pot meal. The lamb becomes so tender over the cooking process and it is such a nice warm meal to have on a rainy day!

Ingredients

• 1 & 1/2 lbs. of Leg of Lamb (Deboned & Cubed into 1 inch squares)
• 3 Tablespoons of Olive Oil
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Pepper

• 1 Cup of Celery (Diced)
• 1 Cup of Onion (Diced)
• 2/3 Cup of Carrot (Diced)
• 1/2 Cup of Peas (Frozen)
• 1 Cup of Potato (Diced)
• 1 Tablespoon of Fresh Garlic (Grated)
• 1 Tablespoon of Tomato Paste
• 1/4 Cup of All Purpose Flour
• 1 Tablespoon of Malt Vinegar
• 1 Bottle of Guinness (11 ounces)
• 2 Cups of Chicken Stock
• 2 Cups of Water
• 1 Bay Leaf
• 2-3 Sprigs of Rosemary
• 1 Teaspoon of Sugar
• 1 Teaspoon of Salt (To Taste)
• 1 Teaspoon of Pepper
• 1 Teaspoon of Garlic Powder
• 1 Sheet of Pepperidge Farm Puff Pastry Dough

Directions

1. In a deep oven safe casserole pot (5 quart), heat olive oil on medium/high heat.
2. Season cubed lamb meat with salt and pepper. Add to pot. Sear meat in batches 3-4 minutes stirring occasionally. Do not overcrowd the pot. Transfer meat to a dish.
3. In the same pot, add in celery, onion, and fresh garlic. Cook 3-5 minutes.
4. Add in bay leaf, rosemary, lamb meat, carrots, peas, and potatoes. Continue stirring for 3-5 minutes.
5. Add in all purpose flour. Mix well for 2-3 minutes.
6. Add in malt vinegar, Guinness, chicken stock, water, sugar, tomato paste, salt, pepper, and garlic powder.
7. Bring to a boil. Simmer for an hour and a half. Stirring occasionally until meat is tender.
8. ***If you want extra gravy, add in cup of water at a time.
9. Place puff pastry on top of the pot. Place in oven for 20 minutes at 400 degrees.
10. Serve with garlic bread.