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Irish Stew
Votes: 2
Rating: 4.5
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Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Peel & chop carrots, onions, potatoes and garlic (set aside)
  2. Toss Lamb into 3 tbsp flour with 1 tsp salt and pepper.
  3. Heat 2 tbsp vegetable oil in Dutch oven or heavy based pot over med/high heat
  4. Slowly add lamb pieces into oil and brown well all over
  5. Remove the browned lamb pieces, put on a plate and repeat this process until all lamb is browned.
  6. Lower heat to medium/low
  7. Add 1 tbsp oil, add onions and cook 3 minutes until soft. Add garlic and cook 2 more minutes
  8. Slowly pour in Guinness and deglaze the pan
  9. Add 1 tbsp flour and tomato paste and cook for 2 minutes
  10. Add 4 cups beef broth and bay leaves. Stir in thyme, rosemary, potatoes and carrots
  11. Return the browned lamb
  12. Add the rest of the beef broth until mixture is fully covered. Cover with lid and cook for 2 hours on simmer
  13. Remove lid and cook for 30 more minutes until the lamb falls apart
  14. Make sure the sauce is thick and reduced. Season with salt and pepper
  15. Serve with noodles or plain with bread. Garnish with parsley