Recipe by Dennis D. Martinez
Serves: 4 to 6
- 2 pounds lamb shoulder blade steaks or leg meat cut into 3⁄4-inch cubes
- 32 ounces natural beef broth
- 1 pint SanTan Brewing Gordo Stout
- 11⁄2 pounds parsnips, peeled and diced into 3⁄4-inch pieces
- 1⁄4 pound unsalted butter
- 1 large yellow onion, diced into 3⁄4-inch pieces
- 1⁄3 cup flour
• In a large bowl, season the lamb with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly. Coat the lamb with 2 tablespoons of the flour.
• Melt the butter in a heavy-bottomed pan over medium-high heat. Add the lamb to the pan and cook while stirring until evenly browned, about 5 minutes. Add the chopped onions and stir; cook for 1 to 2 minutes. Pour the remaining flour into the pan and stir constantly to prevent scorching, about 2 minutes.
• Add the beef broth and stout, and stir until the flour dissolves into the broth, scraping up any browned bits of meat and flour stuck to the bottom of the pan. Add the chopped parsnips and turn heat to high until the stew begins to boil. Reduce heat to medium-low and simmer 25 minutes or until the lamb and parsnips are tender.
• Remove from heat, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and serve in bowls with crusty bread.