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Ingredients
- 1/4 cup vegetable oil
- 2 lbs diced lamb meat
- 1/2 cup salt
- 1/4 cup pepper
- 7 lbs leeks, wash, chop
- 2 lbs flour, all-purpose
- 1 qt margarine, liquid
- 2 qts Guinness beer
- 1 1/2 gal bef stock
- 1 1/2 gal tomatoes, #10cn
- 3 1/2 lbs parsnips
- 3 1/2 lbs carrots
- 6 lbs potatoes
- 1/2 cup garlic cloves
- 21 sprigs fresh rosemary, plus 1 cup chopped
- 3 1/2 lbs frozen peas
- 3 1/2 lbs leeks, sliced thinly
Directions
- Preheat the oven to 425 degrees.
- In a tilt grill, heat 1/2 cup of olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the grill and set aside.
- Add leeks and saute until soft. Add the margarine, then the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes.
- Whisk in the beer and stock. Add the tomatoes and reserved lamb and bring to a simmer and cover. Simmer, covered, for 1 1/2 hours.
- While the lamb mixture is simmering, combine the parsnips, carrots, potatoes, and garlic in a bowl. Toss with remaining olive oil, salt and pepper, and rosemary sprigs.
- Place the vegetables in a roasting pan and place in a 425-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are slightly charred and tender. Remove the vegetables from the oven and discard the rosemary sprigs.
- Add the roasted vegetables and peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and peper.
- Drop thinly sliced leeks in a deep fryer and fry for 3 minutes, or until crisp. Remove the leeks from the fryer and drain. Season the leeks with salt. Garnish the stew with the fried leeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 50 servings | |
| Calories 372 | |
| Calories from Fat 171 | 46% |
| Total Fat 19.3g | 24% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 2.73g | |
| Cholesterol 10mg | 3% |
| Sodium 1383mg | 58% |
| Potassium 722mg | 21% |
| Total Carbs 43.08g | 11% |
| Dietary Fiber 7.2g | 24% |
| Sugars 7.95g | 5% |
| Protein 8.79g | 14% |
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