One of the items that I pounced upon during this season's clean-out was a bag of cooked lamb souvlaki cubes left over from my stepbrother's birthday dinner. I knew we had lots of leftover beer, potatoes and carrots from the holiday potluck, plus the omnipresent onions and garlic in our pantry - all the key ingredients for a killer pot of warming stew. Because the meat was a little tough from being cooked, reheated, held in warming trays and then frozen, it took a few hours of slowly simmering it until it became fall-apart tender again (the beer definitely helped that out too!). Seasoning was simple thyme and pepper, perfect for the rustic texture of the dish. The pot emanated aromas of grandma's cooking from when I was a kid, combined with some of my dad's specialties and just a whiff of the Greek diner where our souvlaki originated from, and when served up it was nothing but a bowl of sheer, bone-warming comfort - perfect for these chilly Winter nights!
Leftover Lamb Stew
2 tbsp camelina or olive oil (I used Karlene’s Veg-licious Camelina Oil)
1 large onion, diced
6 cloves garlic, minced
6 oz carrots, chopped
1 1/2 lbs red skinned new potatoes, halved or quartered if large
1 lb roasted lamb meat, cubed
1 (12 oz) can or bottle India Pale Ale (I used Nickel Brook Headstock IPA)
2 cups water
1 tbsp dried thyme
1 tsp coarse-ground black pepper
salt to taste
3 tbsp brown Veloutine (or cornstarch + water for slurry)
- Heat oil in a large, heavy bottomed Dutch oven over medium heat.
- Add the onions and cook, stirring occasionally, for 15 minutes.
- Add the garlic, carrots and potatoes and cook just until the garlic is fragrant, about 1 minute.
- Add the lamb, IPA, water, thyme and pepper and bring to a boil.
- Reduce heat, cover and simmer for 3 hours, until meat begins to fall apart and vegetables are tender.
- Uncover, add salt to taste and bring to a boil.
- Add Veloutine or cornstarch slurry and cook, stirring, until sauce is thickened.
Total Fat: 12.3 g
Cholesterol: 67.5 mg
Sodium: 81.2 mg
Total Carbs: 29.8 g
Dietary Fiber: 3.4 g
Protein: 23.5 g