Lamb Stew with Carrots, Onions, Parsnips and Potatoes
Peel the parsnips and carrots and slice lengthwise. Rinse the cabbage, remove the hard core and shred or cut into thin strips. Peel the onions and cut into quarters.
Rinse the lamb, pat dry and cut into bite-size cubes. Season with salt and pepper and coat with flour. Heat the oil and butter in a skillet and sear the lamb. Remove with a slotted spoon and add the bacon and rosemary to the pan along with the carrots, parsnips, cabbage and onions, tossing to coat. Deglaze with beer and broth. Return the meat to the pan. Cover and simmer over low heat for about 30 minutes.
Peel the potatoes, cut in half, add to stew and simmer until the potatoes are knife-tender and the lamb is tender, about 30 minutes. Season with salt and pepper and serve.