1 lb. lamb stew meat, cut into 1” or 1-1/2” cubes
Neutral vegetable oil (e.g., canola)
Salt and pepper
1 onion, sliced thin
3 or 4 cloves garlic, sliced thin
1/2 – 1 tsp. dried thyme
1 bottle dark beer
1/2 c. water
1/2 c. crushed tomatoes
2 medium turnips, peeled and diced
About 1/2 c. carrots, peeled and cut into chunks
1/2 tsp. sugar
1 stalk celery, strings removed, cut into 1/2” slices
1/2 c. frozen peas, thawed
Put lamb in a plastic bag with some flour, seasoned with salt and pepper, and shake. Brown floured lamb in oil in a Dutch oven or large pot, in batches if necessary. Remove meat and set aside.
Add more oil to pot, if needed, and add onion. Cook, stirring, for about 5 minutes until soft and just starting to color. If too dry as you are cooking, add a bit of water. Near end of cooking time, add garlic. Return lamb and any juices that have accumulated to the pot. Add thyme, beer, water and tomatoes. Simmer, covered, for about an hour until meat is soft.
At this point, you can cool and then refrigerate overnight. Boil turnips in salted water until fully-cooked but still keeping their shape. Strain and set aside. Boil carrots in a separate pan, in salted water seasoned with sugar, until cooked but still a bit firm. Strain and set aside. Sauté celery in butter in a small skillet until cooked but still slightly crunchy. Remove from heat. Season with salt and pepper. Warm stew. Add turnips, carrots, celery and peas. Add additional water if necessary. Add a splash of Worcestershire and chopped parsley. Season with additional salt and pepper if necessary.