We had some stew meat left in the fridge that needed to be used. This is what I came up with. Finnegan asked me to make it again and Paul thought we should save the recipe. Guess it was good!

Nitro Lamb Stew

12 oz Lamb Stew meat, trimmed
4 pieces bacon, chopped
1 tsp olive oil

4 medium onions, chopped
6 garlic cloves, minced
1/4 cup flour
3 tbsp tomato paste
6 tsp orrington beef soup dry broth
6 cups water
1 cup Nitro beer, or Guiness
1 tsp rosemary
1 tsp thyme
1 tsp kosher salt
1 bay leaf

2 parsnips, peeled and diced
5 baking potatoes, peeled and diced
10 small carrots, peeled and chopped (about two cups)

In a dutch oven, saute lamb meat and bacon in a little oil. Saute until bacon is crisp. If there is a lot of water in the pot, remove and reserve. Remove meat when crisp and reserve. Add onions and garlic into the pot with the reserved liquid from the meat or 2 tsp water. Saute until softened. Add tomato paste and let cook 3 minutes. Add meat back into dutch oven and flour and let cook another minute or so until the flour is incorporated.

Add water, beef stock, beer, rosemary, thyme and bay leaf. Bring to a boil and then cover and let simmer for 1 hr 30 minutes or so. Add in chopped parsnips, potatoes and carrots and let cook another 30 – 40 minutes covered. Remove cover and let simmer for 20 minutes or until soup has thickened.

Serves 8 – Smart points 7