Irish Stew


  • 3 lb lamb shoulder cut into 1 1/2" pieces
  • 4 tbsp flour
  • 3 tbsp vegetable oil
  • 2 tsp salt
  • 2 tsp pepper
  • 3 garlic cloves minced
  • 2 medium Fresh from the Start yellow onions medium diced
  • 1 tbsp tomato paste
  • 22 oz Guinness beer
  • 5 cups beef broth
  • 2 bay leaves
  • 1/2 tsp rosemary chopped
  • 1/2 tsp thyme chopped
  • 6 medium sized carrots peeled & cut into 1/2"
  • 1 1/2 lb Fresh from the Start yellow potatoes peeled & cut into 1/2"
  • 1/4 cup parsley finely chopped for garnish


  • Peel and 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 plate, and repeat this process until all lamb is browned. Lower heat to med/low.
  • Add 1 tbsp. oil and add onions, cook 3 minutes until soft. Then add garlic and cook 2 more minutes.
  • Slowly pour in the Guinness and deglaze the pan.
  • Add 1 tbsp. flour and tomato paste and cook for 2 minutes.
  • Add 4 cups of beef broth and bay leaves and stir in thyme, rosemary, potatoes and carrots.
  • Return the browned lamb to the pot.
  • Add the rest of the beef broth until mixture if 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 chopped parsley.
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