Irish Lamb & Lentil Stew

Directions

1. Heat 1 Tbsp (15 mL) oil in a large pot over high heat. Dry lamb cubes with paper towels and season with salt and pepper. In batches, sear lamb until brown on all sides, adding remaining oil as necessary. Remove to plate; set aside.
2. Reduce heat to medium and add leeks to pan. Cook leeks, stirring, until softened and brown bits start to release from bottom of pan, about 3 minutes. Add mushrooms and garlic. Cook, stirring, until tender, about 5 minutes.
3. Add tomato paste and flour; cook, stirring, until rusty-coloured coating forms on bottom of pan, about 3 minutes. Stir in beer, scraping up coating on bottom of pan. Gradually stir in wine, then broth; bring to boil.
4. Add lamb, carrots, parsnips, lentils, bay leaves, and rosemary. Reduce heat to low, cover, and simmer gently until lamb is tender, 1 1/4 - 1 1/2 hours.