Irish Lamb Stew
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Warm up with a hearty, comforting dish that’s brimming with rich flavors and tender goodness, perfect for cozy nights in.
Ingredients:
Image credit: Jo Cooks
Ingredients:
- 3 pounds lamb (cut into cubes, I used boneless leg of lamb)
- 2 tablespoon all-purpose flour
- 3 tablespoon olive oil
- 12 pearl onions (peeled, or 1 large onion chopped)
- 3 medium carrots (cut into 1 inch pieces)
- 2 pounds potatoes (peeled and cubed, about 6 medium potatoes)
- 1 teaspoon thyme (dried)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 cup Guinness stout
- 3 cups beef broth (low sodium, or vegetable/chicken/lamb broth)
- 2 tablespoon parsley (fresh and chopped, for garnish)
- Preheat your oven to 350℉.
- Coat the lamb cubes evenly with flour, making sure each piece is well covered.
- Heat oil in a large Dutch oven, then brown the lamb on all sides in batches until nicely seared. Remove and set aside.
- Add carrots, onions, potatoes, tomato paste, herbs, and spices to the pot. Deglaze with a splash of broth or Guinness, scraping up the browned bits. Cook for a few minutes, then return the lamb to the pot along with the remaining broth and Guinness. Bring to a boil and adjust seasoning with salt and pepper if needed.
- Cover the pot and transfer it to the oven to simmer for 1½ to 2 hours, until the lamb is fork-tender.
- Finish with fresh parsley and serve.
- Best Cut of Lamb: Boneless leg of lamb is perfect for tenderness, while lamb shoulder works but may need extra time. Avoid lean cuts like loin.
- Guinness Matters: It adds depth to the broth. Substitute with another stout or beef broth with Worcestershire sauce if needed.
- Thickness Preference: For a thicker stew, mix 1 tablespoon flour with 2 tablespoons water and stir in during the last 30 minutes. For a brothy stew, add an extra cup of broth.
- Make-Ahead & Storage: This stew tastes even better the next day! Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently, adding broth if necessary.
