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Irish Lamb Stew

125

This satisfying stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2003

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

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Stew can be frozen for up to 3 months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.

Reviews Add a comment

  • smlabehrns
    16 JUL, 2017
    best stew we have ever had thank you Martha
    Reply
  • cwkmailaolcom
    21 OCT, 2015
    1. Add the potatoes and carrots at the Beginning of cooking, Not 20 minutes before serving. (Otherwise, the vegetables will be tough.) 2. Bake in a covered casserole for 1 1/2 hours at 350 F / 175 C. 3. Thicken the sauce with a roux of 1 tbsp. flour fried in 1 tbsp. of butter for 30 seconds. 4. Finish seasoning the sauce with salt, pepper, 2 tbsp. dark beer, and a dash of onion powder. Result: Excellent.
    Reply
  • herold1961
    23 MAR, 2015
    I don't know how your potatoes and carrots cook in 20 minutes. It's been over a half hour and still rock hard. The meat will be mush by the time it's done cooking the potatoes. What a waste of food!
    Reply
  • MS10222288
    5 MAR, 2014
    We loved this lamb stew - such an elegant meal for it's simplicity. I did add herbes de provence to bring out the flavor, but I like to add that to a lot of meat dishes. Definitely Guinness for the beer!
    Reply
  • AndreaMarieDwyer
    19 MAR, 2013
    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.
    Reply
  • gmlnyc
    4 MAY, 2011
    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
    Reply
  • SarahOlivia
    6 JAN, 2011
    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.
    Reply
  • mllefantine
    20 OCT, 2010
    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.
    Reply
  • ElaineCasale
    21 MAR, 2008
    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.
    Reply
  • jodavis
    16 MAR, 2008
    You can add non-alcoholic beer or just use all water.
    Reply