Irish Lamb Stew by Paleo Recipes

– 3 tablespoons cooking oil of choice
– 2.5-3 pounds cubed lamb shoulder or leg, trimmed
– 1 large carrot, peeled and cut into quarter moons
– 1 leek (whites and leeks), chopped
– 3 stalks celery, chopped
– 1 teaspoon minced garlic
– 1 can of Guinness stout (or 1 cup beef broth)
– 6-ounce can of tomato paste
– 2 teaspoons honey
– 1 tablespoon Worcestershire sauce
– 1 tablespoon finely chopped fresh rosemary
– 4 cups peeled and diced turnips (or potatoes, parsnips, or sweet potatoes)
– 1/2 teaspoon sea salt
– 3 cups beef broth