Lamb, Vegetable & Beer Stew

Lamb is an excellent source of protein and high in vitamins A, B3, B6 and B12, as well as many minerals. People think it’s high in fat, but a lean cut has about the same fat as lean beef. Search out lamb from your butcher that’s lean and fresh. If you’re not a fan of lamb, stewing beef is a good substitute.

Lamb, Vegetable & Beer Stew
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Lamb, Vegetable & Beer Stew
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a slow cooker or large heavy-bottomed pot, add all ingredients except for green beans and cornstarch. Stir and bring to a boil, then decrease heat to a simmer.
  2. Cook for about three hours until meat is tender and carrots are cooked. Add green beans and cook for five minutes more. Turn up stew to a boil.
  3. In a small bowl, whisk together cornstarch and 1/4 cup (60 mL) cold water. Add to stew and stir. The mixture will thicken stew when it comes to a boil. Remove from heat. Season with salt and pepper to taste.
Recipe Notes

Nutritional Info: (Per Serving) 553 calories, 32 g protein, 17 g fat (7 g saturated fat), 69 g carbohydrates, 12 g fibre, 74 mg cholesterol, 212 mg sodium