Lunch: Guinness Lamb Stew

Guinness Stout's slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty lamb-and-vegetable stew a deep, rich flavor. If you can't find Guinness, or if you don't like it, substitute another dark beer.

Ingredients

8 tsp. olive oil
2 c. chopped onion
1 tbsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
3 tbsp. all-purpose flour
2 1/2 lb. boneless leg of lamb
1 tsp. salt
3/4 tsp. Freshly ground black pepper
2 c. Guinness Stout
1 tbsp. tomato paste
3 c. fat-free, lower-sodium beef broth
1 bay leaf
2 c. cubed peeled Yukon gold potato
2 c. 1-inch-thick diagonally sliced carrot
8 oz. baby turnips
1 tbsp. whole-grain Dijon mustard
1/3 c. chopped fresh parsley

Instructions

Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.