FOODIE: The Best Irish Lamb Stew

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

Kosher salt

Freshly ground black pepper

onion, chopped
medium carrots, peeled and cut into rounds
stalks celery, chopped
cloves garlic, minced
medium russet potatoes, peeled and cut into large chunks
4 c. low-sodium beef broth
(16-oz.) bottle Guinness
2 tsp. fresh thyme
Freshly chopped parsley, for serving
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with parsley before serving.

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