Irish stew is made with lamb and is one of the dishes we are loving at the moment.
3 tbsp.extra-virgin olive oil, divided
2 lb.lamb, cubed into 1″ pieces
Freshly ground black pepper
1 onion, chopped
2 medium carrots, peeled and cut into rounds
2 stalks celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 c. low-sodium beef broth
1 (16-oz.) bottle Guinness
2 tsp. fresh thyme
Freshly chopped parsley, for serving
- In a large dutch oven over medium heat, heat 2 tablespoons oil. Season lamb with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer lamb to a plate.
- In same pot add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant 1 minute.
- Add lamb back to dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb and potatoes are tender, 30 minutes.
- Garnish with parsley before serving.