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):
- Heat the Oil:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Season and Dredge the Lamb:
- Season the lamb cubes generously with salt and black pepper. Lightly coat them in flour, shaking off any excess.
- 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):
- Sauté the Onions and Garlic:
- In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add Vegetables:
- Add the carrots, potatoes, and parsnips (if using) to the pot, stirring occasionally for another 5 minutes.
Building the Stew (5 minutes):
- 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!).
- 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):
- 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.
- 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):
- 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!