Irish Stew
This traditional Irish stew is a hearty and comforting dish made with tender lamb shoulder, root vegetables, and a rich Guinness-infused broth. Perfect for chilly days, this stew is slow-cooked to bring out the deep flavors of the ingredients, resulting in a satisfying meal that's sure to warm you up.
- Level: Hard
- Time: 2 hours 30 minutes
- Nutrition: 537kcal per serving
INGREDIENTS
- 1 kg lamb shoulder cut into 1 ½" pieces
- salt and black pepper
- 2 tablespoons vegetable oil
- 1 large onion
- 4 cups beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 11.2 ounces Guinness beer
- 2 bay leaves
- 3 carrots
- 2 large potatoes
- 2 sprigs fresh thyme
- ¼ cup chopped fresh parsley
PREPARATION STEPS
- Season lamb with salt and pepper. In a large dutch oven or soup pot, heat 1 tablespoon oil over medium heat and brown lamb in small batches. Remove from the pot and set aside in a bowl.
- Add the onions to the pot with remaining oil. Cook until tender, about 5 minutes. Remove from the pot and add to the lamb in the bowl.
- Add about 2 tablespoons of broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
- Whisk in butter and flour. Cook for one minute. Turn heat to low. Add beer and then broth, a small amount at a time, mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
- Add the lamb and onions back to the pot with bay leaves and simmer for 90 minutes or until lamb is fork tender. Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender.
- Stir in parsley and serve with Irish Soda Bread.