2 lb. lamb or beef stew meat, cut into 1 1/2 inch chunks, seasoned with salt and pepper
1/4 cup olive oil, divided
2 cups onion, diced
2 Tbsp. garlic, minced
2 Tbsp. tomato paste
1/4 cup all-purpose flour
1/4 cup dark beer (such as Guinness)
2 cups beef broth
2 cups chicken broth
2 fresh thyme sprigs
2 lb. Yukon gold potatoes, peeled, cubed
1 cup carrot, chopped
1 cup frozen peas
1 cup savory cabbage, sliced
Salt and Pepper to taste
Brown lamb in 2 Tbsp oil in a large pot over medium-high heat, 8 minutes. Transfer lamb to a bowl and set aside; reduce heat to medium. Add 2 Tbsp oil and onion to the pot and sweat, covered, until soft, 5 minutes. Stir in garlic and tomato paste, and cook until paste darkens, 2 minutes. Add flour, stir to coat, and cook 1 minute.
Deglaze with beer, scraping any bits from the bottom of the pot then add both broths, lamb meat and it's juices, and thyme. Bring to a simmer, reduce heat to low, cover, and simmer, reduce heat to low, cover and simmer 1 hour.
Stir in potatoes and carrot. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt, and pepper; simmer 5 minutes.
Heather Turner
