Irish Stew

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Ingredients
  

  • 3 lbs lamb shoulder Cut into 1 ½” pieces
  • 4 tbsp flour
  • 3 tbsp Vegetable Oil
  • 2 tsp Salt
  • 2 tsp Pepper
  • 3 Garlic Cloves minced
  • 2 medium sized Yellow Onions diced
  • 1 tbsp Tomato Paste
  • 22 oz Guinness
  • 5 cups beef broth
  • 2 bay leaves
  • 1/2 tsp Chopped Rosemary
  • 1/2 tsp Chopped Thyme
  • 6 medium sized Carrots peeled & cut to 1/2"
  • 1 1/2 lbs Potatoes peeled & cut to 1/2"
  • 1/4 cup Parsley fined chopped for garnish

Instructions
 

  • Peel & chop carrots, onions, potatoes and garlic (set aside)
  • Toss Lamb into 3 tbsp flour with 1 tsp salt and pepper.
  • Heat 2 tbsp vegetable oil in Dutch oven or heavy based pot over med/high heat
  • Slowly add lamb pieces into oil and brown well all over
  • Remove the browned lamb pieces, put on a plate and repeat this process until all lamb is browned.
  • Lower heat to medium/low
  • Add 1 tbsp oil, add onions and cook 3 minutes until soft. Add garlic and cook 2 more minutes
  • Slowly pour in Guinness and deglaze the pan
  • Add 1 tbsp flour and tomato paste and cook for 2 minutes
  • Add 4 cups beef broth and bay leaves. Stir in thyme, rosemary, potatoes and carrots
  • Return the browned lamb
  • Add the rest of the beef broth until mixture is fully covered. Cover with lid and cook for 2 hours on simmer
  • Remove lid and cook for 30 more minutes until the lamb falls apart
  • Make sure the sauce is thick and reduced. Season with salt and pepper
  • Serve with noodles or plain with bread. Garnish with parsley
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