What's for Dinner, 2/2/2011

Alison's Block 1:

V-Step (4)
Mambo Cha cha (4)
Tap out x 2 (8)
2 repeater knee walk back x 2 (16)

Alison's Block 2:

Side leg around the world (16)
Shuffle straddle x 2 (8)
Stomp, straddle, stomp, rock (8) this is a variation on walk the dog

Pam's Block:

Lunge half way around the world (8)
Walk Sally (8)
Lunge half way around the world (8)
Walk Sally (8)

What's for Dinner?
Guinness Lamb Stew

If you can't find Guinness, or if you don't like it, substitute another dark beer.



Other Time: 3 hours, 20 minutes minutes
Yield: 7 servings


8 teaspoons olive oil, divided
2 cups chopped onion
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 tablespoon whole-grain Dijon mustard
1/3 cup chopped fresh parsley

1. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.

2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.



CALORIES 430 ; FAT 22.9g (sat 8.3g,mono 11g,poly 2g); CHOLESTEROL 83mg; CALCIUM 50mg; CARBOHYDRATE 24.2g; SODIUM 702mg; PROTEIN 26.3g; FIBER 3.4g; IRON 3.3mg

Cooking Light, JANUARY 2011