1 1/2 lbs. lamb cutlets (1/2" cubed)
2 tablespoons olive oil
1/2 cup white flour
1 medium sized chopped onion
5 cubed baby red potatoes
1 cubed medium rutabaga
3/4 lbs. pre-peeled baby carrots
24 oz. of McEwan's Scotch Ale
1 cup red wine
1 tablespoon of Worcestershire sauce
12 oz. fresh mushrooms
2 ears sweet corn
1 teaspoon rosemary (or to taste)
1 teaspoon garlic salt (or to taste)
1 teaspoon of black pepper (or to taste)

Combine flour and garlic salt. Lightly coat lamb cubes in flour mixture. Sauté lamb, onion, and mushrooms in skillet with olive oil.

When lamb is thoroughly browned, add 1/2 cup of red wine. Simmer for 10 minutes or until liquid condenses.

Transfer lamb, onions, and mushroom mixture to a stew pot. Add rutabagas, potatoes, McEwan's beer, the rest of red wine, carrots, Worcestershire sauce, black pepper, and rosemary. Cook on medium to high heat at a boil for 30 minutes.

Finally, cut raw corn from ear. Stir corn into stew. Cook another 15 minutes.

Serve piping hot with an extra McEwan's Scotch Ale! May also be garnished with mashed potatoes.

Submitted by: R. K. Anderson