Irish Lamb Stew

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What could be more delicious than a bowl of heart warming Irish Stew? This is the favorite in Ireland and is loved all over the world! Irish stew is traditionally made with mutton (older sheep) but, nowadays, it is made more often with lamb....may seem like a waste but the flavor is amazing.

 

Controversy reigns over whether adding vegetables other than potatoes is a perfect Irish stew. Though adding onions, leeks and carrots do add extra flavor and nutrition to the stew. Ultimately, it is up to you....whatever you decide it will be perfect! The beauty of this stew is you need no accompaniment!

 

Irish Lamb Stew

4 servings

• 1 tablespoon canola oil
• 1 pound lamb, cut into bite sized pieces
• 1 bag of pearl onions (I used white)
• 2 cloves garlic, chopped
• 2 T flour
• 1 Guinness (or other dark stout)
• 4-6 c. beef stock
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• 1 bay leaf
• salt and pepper to taste
• 2 white potatoes, cut into bite sized pieces
• 4 carrots, sliced into bite size pieces
•  parsley, chopped and some for garnish

Heat the oil in a large pot.

Add the lamb and brown on each side

Add the onions and saute until tender, about 5 minutes

Add the flour and stir. 

Add the Guiness and enough beef stock to cover meat and vegetables.

Bring to a boil, reduce heat and simmer until lamb is tender, 1-2 hours.

Add the potatoes and carrots and some more beef stock to cover.

Bring to a boil, reduce the heat and simmer until they are fork tender, about 20 minutes, depending on how they are cut.

Scoop into bowls and garnish with parsley, thyme and rosemary sprigs...enjoy!

For other St. Patrick's Day recipes click on these links-

Shepards Pie- lamb

Shepards Pie- pork

Corned Beef and Cabbage

Soda Bread

Baileys Irish Cream Tirimisu

Irish Coffee Mousse

Irish Cream Brownies

Irish Coffee Eggnog