Description
Warm up your kitchen and your soul with this hearty Irish Lamb Stew recipe. Tender cubes of lamb simmered with root vegetables in a savory broth, seasoned with herbs and a hint of stout beer. Perfect for a cozy dinner any time of year.
Ingredients
Scale
Lamb Stew:
- 2 tablespoons vegetable oil
- 2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef or lamb stock
- 1 cup Guinness or other stout beer (optional)
- 4 large carrots, peeled and sliced into thick rounds
- 3 medium potatoes, peeled and cut into chunks
- 2 parsnips, peeled and sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- Chopped fresh parsley for garnish
Instructions
- Prepare the Lamb: Heat oil in a large Dutch oven and brown the lamb cubes in batches. Set aside.
- Cook the Aromatics: Sauté onion until translucent, then add garlic and cook briefly.
- Thicken the Stew: Sprinkle flour over the onions and garlic, then add stock and beer, scraping up any browned bits.
- Simmer: Return lamb to the pot with vegetables, herbs, and bay leaves. Simmer covered until tender.
- Finish: Remove bay leaves, add peas, adjust seasoning, and simmer briefly. Garnish with parsley before serving.
Notes
- For a thicker stew, mash some potato chunks near the end of cooking.
- Omit the beer for a traditional or alcohol-free version.
- Stew develops even richer flavor when made ahead.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
