lamb stew


  • 1 lb. Ground lamb
  • 1 lb. Ground beef
  • 2 cups Sweet potatoes, peeled and diced (about 2 medium)
  • 1 cup Parsnips, peeled and diced
  • 1 cup Pearl onions, frozen
  • 2 Tbsp. Tomato paste
  • 2 Tbsp. Garlic, minced
  • 1 Tbsp. Rosemary
  • ¼ cup Flour
  • 1 cup Dark beer (such as Guinness)
  • 3 cups Beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp.Dijon mustard


In a heavy stockpot over high heat, sauté the ground lamb and beef until browned (about 8 minutes). Remove the meat from the pan and set aside. Add sweet potatoes, parsnips, and pearl onions to the pot and sauté 5 minutes. Add the tomato paste, garlic, rosemary and cook 2 minutes. Stir in the flour and cook 1 minute.

Add the beer, broth, Worcestershire and mustard. Add the meat back into the pot and bring to a boil. Cook for 15-20 minutes. Add salt and pepper to taste. Serve.