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1 package of lamb sirloin, trimmed and cut into 1” chunks, from Lava Lake Lamb
3 carrots, sliced in rounds, from Kraay’s Market & Garden
1 yellow onion, diced, from King’s Crown Organic
1 lb purple potatoes, cut into large chunks, from Agrarian Harvest
1 cup broth (2 cups to keep it alcohol-free)
1 cup beer, try Sawtooth Brewery's Last Chair Stout available at Atkinsons'
A handful of fresh or dried herbs like rosemary, parsley, and thyme
2 bay leaves
Salt and pepper, to taste
Add olive oil to a warm Dutch oven or stockpot. Sprinkle lamb with salt and then add to pan. Brown each side, then remove from pan.
Add onions, cooking for a few minutes, adding beer or stock to deglaze the pan. Season with salt and pepper.
Add carrots, potatoes, bay leaves, fresh herbs and meat to pot. Cover with remaining liquids and bring to a boil for a few minutes. Lower to a simmer and cooking until meat and are tender, about 1 hour.
Serve with sourdough bread, fresh parsley, and a local beer!
