Beer and Mushroom Lamb Stew
¼ of a lg. onion - minced
2T butter or bacon grease
1t Rosemary Seasoning *
1 can ± beer
8oz. mushrooms - quartered or sliced
Trim all the fat off the lamb, cut it into pieces or cubes then combine it with the other 3 ingredients in a 5qt. pot. Bring to a simmer, increasing the heat as the meat releases the water within it. Once it begins to brown, use a little of the beer to deglaze the pan. Let it brown again, then hit it with a little more beer. Continue this process until the meat is nicely browned, 4-6 times. Toward the end of this process, stir in the mushrooms and let them go through a couple brownings and deglazing, with a longer simmer after the last addition of beer.
2 big carrots - scrubbed-sliced
4 stalks celery - sliced
¾ of a lg. onion - chopped
1 lg. turnip - sliced-chopped
Add this group of vegetables and 2 cups of water. If you'd like, you could add a can or two of petite diced tomatoes. Simmer 45 minutes to an hour. Check the flavors at this point. If it's tasting a little bland, you could add some powdered beef soup base or some curry paste, depending on what sounds good to you. If the gravy's too thin, add a flour and water roux to thicken it. Continue to simmer longer until the vegetables are the way you like them.
I wanted to keep this a little lower in carbs so I didn't add potatoes or barley, but either of those would be great. (The beer was Coors Light 😉) I suppose this seems like a strange thing to be cooking over 4th of July weekend, one of the hottest of the summer, but I saw the lamb in the freezer and it sounded so good. And. . .as far as I'm concerned, it's ALWAYS Soup and Stew Season. . .Lin