Ballymore Irish Lamb Stew

Name: Ballymore Irish Lamb Stew
Total time: 170
Yield: 8
Ingredients: 2 pounds boneless lamb chops; salt and freshly ground black pepper to taste; 2 tablespoons vegetable oil; ½ cup Irish stout beer (such as Guinness®); 1 pound new potatoes; 1 pound baby carrots; 1 (8 ounce) package pearl onions; 4 cups lamb stock; 2 tablespoons brown roux; 2 tablespoons finely chopped parsley

Recipe by Virginia Vohasek from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

8 servings

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2 pounds boneless lamb chops
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salt and freshly ground black pepper to taste
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2 tablespoons vegetable oil
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½ cup Irish stout beer (such as Guinness®)
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1 pound new potatoes

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1 pound baby carrots
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1 (8 ounce) package pearl onions
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4 cups lamb stock
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2 tablespoons brown roux
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2 tablespoons finely chopped parsley

Instructions

Season lamb chops with salt and pepper.
Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.