Recipes Ingredients Meat & Poultry Lamb Recipes Irish Lamb Stew 3.4 (125) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 15 mins Servings: 8 This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night. Ingredients ½ 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 ¾ teaspoon dried thyme 1 ½ cups dark beer 1 ½ pounds medium new potatoes, peeled and quartered 1 pound carrots, peeled and cut ½ inch thick diagonally 3 tablespoons chopped fresh parsley Directions 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. 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. 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. Rate it Print