Ingredients

• 8 teaspoons olive oil, divided $
• 2 cups chopped onion $
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons chopped fresh rosemary
• 3 tablespoons all-purpose flour $
• 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes $
• 1 teaspoon salt, divided $
• 3/4 teaspoon freshly ground black pepper, divided $
• 2 cups Guinness Stout $
• 1 tablespoon tomato paste $
• 3 cups fat-free, lower-sodium beef broth $
• 1 bay leaf
• 2 cups cubed peeled Yukon gold potato
• 2 cups 1-inch-thick diagonally sliced carrot $
• 8 ounces baby turnips, peeled and quartered $
• 1 tablespoon whole-grain Dijon mustard $
• 1/3 cup chopped fresh parsley

Directions

• Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl.
• Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
• Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan.
• Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.
• Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

Photos