Irish Lamb Stew

Description:

Irish Lamb Stew is a traditional dish filled with tender chunks of lamb, root vegetables, and a rich, savory broth. This hearty stew is slow-cooked to develop deep flavors and is often enjoyed with crusty bread or a side of mashed potatoes.

Ingredients:

  • 2 lbs lamb shoulder, cut into 1 1/2-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 large carrots, peeled and cut into chunks
  • 3 medium potatoes, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks (optional)
  • 2 cups beef or lamb broth
  • 1 1/2 cups stout beer (such as Guinness)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley, chopped (for garnish)

Equipment:

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle

Instructions:

Searing the Lamb (15 minutes):

  1. Heat the Oil:
    • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  2. Season and Dredge the Lamb:
    • Season the lamb cubes generously with salt and black pepper. Lightly coat them in flour, shaking off any excess.
  3. Brown the Lamb:
    • In batches, sear the lamb on all sides until browned, about 4-5 minutes per batch. Remove the lamb from the pot and set it aside.

Cooking the Vegetables (10 minutes):

  1. Sauté the Onions and Garlic:
    • In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until softened and fragrant.
  2. Add Vegetables:
    • Add the carrots, potatoes, and parsnips (if using) to the pot, stirring occasionally for another 5 minutes.

Building the Stew (5 minutes):

  1. Deglaze the Pot:
    • Pour in the stout beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds flavor!).
  2. Add Broth and Seasonings:
    • Stir in the broth, tomato paste, thyme, bay leaves, and Worcestershire sauce. Return the browned lamb to the pot and bring the stew to a boil.

Simmering (1 1/2 – 2 hours):

  1. Simmer the Stew:
    • Reduce the heat to low, cover the pot, and let the stew simmer for 1 1/2 to 2 hours. Stir occasionally, checking for tenderness in the lamb.
  2. Adjust Seasoning:
    • Once the lamb is tender and the vegetables are cooked through, taste the stew and adjust the seasoning with salt and pepper as needed.

Serving (5 minutes):

  1. Garnish and Serve:
    • Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or mashed potatoes on the side.

Total Time:

  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours
  • Total Time: 2 hours 15 minutes

Nutritional Information (per serving, based on 6 servings):

  • Calories: 450-500
  • Total Fat: 22g
    • Saturated Fat: 8g
  • Cholesterol: 110mg
  • Sodium: 850mg
  • Carbohydrates: 32g
    • Fiber: 5g
    • Sugars: 5g
  • Protein: 30g

Notes:

  • Meat Choice: Lamb shoulder is the most common cut used, but lamb shanks or neck can also be used for added flavor.
  • Beer Substitute: If you prefer not to use beer, you can replace it with additional broth.
  • Thickening the Stew: For a thicker stew, mash a few pieces of the cooked potato and stir them into the stew.

Tips:

  • Leftovers: Like most stews, this dish tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.
  • Freezing: This stew freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

This Irish Lamb Stew is the perfect meal for cold evenings, offering a rich, satisfying flavor that will transport you to the Irish countryside. Enjoy!

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