Ingredients
3
pounds boneless leg of lamb, trimmed of fat and cubed
14-ounce
can of beef broth
1/2
tsp ground black pepper
1/2
pound white pearl onions peeled
1
pound large mushrooms cut in half
Directions
1.
Brown the lamb in butter in large Le Creuset type oven. Add the guinness, beef broth, tomato sauce, salt, pepper, thyme, and onions.
2.
Cover and simmer for 45 minutes.
4.
Add the peas and mushrooms.
5.
Cover and simmer again an for 15 minutes.
6.
Whisk the flour into cream to thicken.
7.
Blend into the stew and bring to a low boil.
8.
Cook for 2 minutes and stir until thickened.
9.
Season with salt and pepper.
10.
Serve over mashed potatoes.
New-York Restaurants
