Lamb Stew with Spring Vegetables
"A tender, hearty, healthy lamb stew for any occasion...."
INGREDIENTS
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4 pounds lamb shoulder chops with bone or 2 1/3 pounds boneless lamb stew meat, trimmed of fat and cut into 1 to 1 1/2 inch pieces. Meat that clings to the bones is fine - it will come off easily after cooking.
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Kosher salt
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Fresh ground black pepper
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1/2 cup all purpose flour
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Olive oil or other cooking oil
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1 large onion, peeled, halved and thinly sliced (1 1/2 cups)
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1 cup Guinness Stout or dry Vermouth (based on your preference)
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2 large garlic cloves, peeled and roughly chopped
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1 heaping tablespoon tomato paste
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4 cups low salt chicken broth, divided
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A 6-inch sprig of fresh rosemary or 1/2 teaspoon dried rosemary
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8 medium carrots, sliced on the diagonal into wedges
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5 boiling potatoes - yukon golds or white potatoes (2-2 1/2 pounds) cut into wedges (set aside in a bowl of cold water to prevent browning)
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1 1/4 pounds green beans, trimmed
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1 cup frozen green peas, defrosted
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