Guinness Lamb Stew

• 8 tsp extra virgin olive oil, divided
• 2 c onion, chopped
• 1 tbsp fresh thyme, chopped
• 1 ½ tsp fresh rosemary, chopped
• 3 tbsp Unbleached All Purpose Flour
• 2 ½ lb boneless leg of lamb, trimmed and cut into 1” cubes
• 1 tsp kosher salt, divided
• ¾ tsp black pepper, freshly ground, divided
• 2 c Guinness
• 1 tbsp tomato paste
• 3 c beef stock
• 1 bay leaf
• 2 c Yukon Gold potatoes, cubed and peeled
• 2 c carrots, sliced 1” thick diagonally
• 8 oz baby turnips, peeled and quartered
• 1 tbsp Dijon mustard
• ⅓ c fresh parsley, chopped

Heat a Dutch oven over medium-high heat. Add 2 tsp. oil to pan and swirl to coat. Add onion, thyme, and rosemary; sauté 5 minutes, stirring occasionally. Transfer mixture in large bowl and set aside. Place flour in a shallow dish. Sprinkle lamb evenly with ½ tsp salt and ½ tsp pepper. Dredge lamb in flour, and shake off excess. Return Dutch oven to medium-high heat, add 1 tbsp oil, and swirl to coat. Add half of lamb to pan; sauté 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb and remaining 1 tbsp oil.

Add Guinness to pan; bring to boil, using a wooden spoon to loosen browned bits from the bottom. Cook until reduced to 1 c, about 5 minutes. Return onion mixture and lamb to pan. Stir in tomato paste and cook 30 seconds. Add broth and bay leaf; bring to boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 ½ hours or until meat and vegetables are tender. Stir in remaining ½ tsp salt, remaining ¼ tsp pepper, and mustard. Ladle stew into serving bowls and sprinkle evenly with parsley.