Irish Lamb Stew
- Comments()
- Prep Time 30 minutes
- Total Time 2 hours 15 minutes
- Yield Serves 8
Ingredients
- 1/2 cup all-purpose flour
- Coarse salt and ground pepper
- 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
- 3 tablespoons canola oil
- 1 large onion, chopped
- 3/4 teaspoon dried thyme
- 1 1/2 cups dark beer
- 1 1/2 pounds medium new potatoes, peeled and quartered
- 1 pound carrots, peeled and cut 1/2 inch thick diagonally
- 3 tablespoons chopped fresh parsley
Directions
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In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
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Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
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Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
This was pretty good but not fantastic. I felt like it needed something - next time I will add garlic in after the onions soften. The potatoes and carrots were good though - served it with crusty bread and Irish butter, and Irish cheddar, plus a salad.
Irish Lamb Stew
Russell's Monday Dinner
Nutritious and Delicious!
yum, will def make again. used veg stock instead of beer (bc didnt have dark beer), also added frozen peas at the very end. delish
Overall, a good recipe. I don't get the advice to add the potatoes and carrots during the last 20 minutes---not enough cooking time to soften. I added them during the last 50 or so minutes. I also put tomato/veggie juice in (not much) and frozen peas, plus additional seasoning.
This is a pretty good stew. Nothing fantastic, but still very good. The lamb really makes the stew. It's such a flavourful meat! I am curious why this was filed under the slow cooker collection. There were no slow cooker directions included in the recipe. I thought about throwing it in the slow cooker anyway, but ended up just sticking to the directions.
Used lamb shoulder with bones (that all the store had) I cut as mush meat as I could off bones, then also cooked the bones too. Stew was delicious. Next time I may add peas.
You can add non-alcoholic beer or just use all water.
Just wanted to know what would be a good subsitute for the beer
Our grocery store didn't have lamb, so I just used beef stew meat and I also substituted petite yukon gold potatoes (halved) for the new potatoes. It was delicious! Someday I will try it with lamb. Oh, and I didn't peel the potatoes or the carrots. Sorry, Martha. :)
ITS SO DELICIOUS