Irish Stew
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!