Traditional Irish Lamb Stew
Traditional Irish Lamb Stew
Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Ingredients
- 2 pounds lamb shoulder, cut into 1 1/2-inch chunks
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 leek, cleaned and sliced into rings
- 4 cups beef or lamb broth
- 1 cup stout beer (optional, for added depth of flavor)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Lamb:
- Season the lamb chunks with salt and pepper.
- Brown the Lamb:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the lamb in batches, browning each side. Avoid overcrowding the pot. Once browned, transfer the lamb to a plate.
- Sauté Vegetables:
- In the same pot, add the onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Deglaze the Pot:
- If using, pour the stout beer into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for a few minutes.
- Add Vegetables and Broth:
- Return the lamb to the pot. Add the carrots, potatoes, parsnips, and leek. Pour in the broth, adding enough to cover the ingredients.
- Stir in the thyme and bay leaves.
- Simmer the Stew:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 1/2 to 2 hours, or until the lamb and vegetables are tender.
- Adjust Seasoning:
- Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
- Garnish and Serve:
- Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.
Enjoy your warm and hearty Traditional Irish Lamb Stew!
