Beer brightens lamb stew

This week, I am sharing a very simple and tasty lamb stew recipe that I am sure you will love.

LAMB STEW

Makes about eight servings

Ingredients

4 tablespoons olive oil

2 pounds lamb, cut into cubes

2 cups peeled pearl onions

2 tablespoons chopped garlic

1 cup chopped celery

1 cup chopped carrot

2 cups beer

1 tablespoon chopped fresh rosemary

1 tablespoon fresh oregano leaves

1 tablespoon fresh thyme leaves

3 cups beef stock

1 cup chopped mushrooms

2 cups chopped tomato

2 cups diced potatoes

Putting it together

In a large pot over high heat, add the oil and the lamb and cook until the meat is golden on all sides. You might have to brown a few pieces of lamb at a time to get better results. Once the meat is golden, remove it from the pot and set aside.

Using the same pot without washing it, add the onions and cook until golden. Add the garlic, celery and carrot and cook for about one minute. Add the beer and bring to a boil. Add the fresh herbs and return the lamb to the pot along with the stock and turn the heat to low. Cook for about 60 minutes.

Add the rest of the ingredients and cook for about 30 minutes. Because the temperature varies from stove to stove, you might have to add some water or cook the stew a little longer until you get the perfect consistency. Add salt and pepper, to taste, and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.