Irish Lamb Stew
Irish Lamb Stew
Considered the national dish, Irish Lamb Stew can be traced back as far as 1800; originally consisting of goat, potatoes, onions, parsley, and water. Lamb was later introduced to the stew by the wealthy. As the recipe progressed through time, other root vegetables were introduced, as well as a stout beer; typically Guiness.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs boneless leg of lamb cubed
- 1 small onion diced
- 2 tbsp unsalted butter
- 2 tbsp flour
- 12 oz stout beer
- 4 cups lamb or beef stock
- 2 bay leaves
- 2 tsp thyme
- 3 medium potatoes cubed
- 2 medium carrots sliced
- 1 medium turnip cubed
- 4 medium parsnips sliced
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a large pot over medium heat. Sauté the lamb until browned; about 8 minutes. Season with salt and pepper. Remove from the pot.
- Add in the onions. Brown for 5 minutes. Remove from the pot.
- Melt the butter in the pot.
- Whisk in the flour. Cook for 2 minutes.
- Slowly add in the beer and stock, alternating between the two; scraping up the brown bits from the bottom of the pot.
- Add the lamb and onions back in, along with the bay leaves and thyme. Simmer on medium low for 1 hour, covered.
- Add the vegetables to the pot. Simmer for 30 minutes until tender.
- Stir in the parsley. Season with salt and pepper.
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