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Hearty Irish Lamb and Guinness Stew with Root Vegetables
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, sliced into rounds
  • 2 parsnips, sliced into half-moons
  • 2 medium potatoes, cubed
  • 3 garlic cloves, minced
  • 12 ounces Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder chunks and brown them on all sides for about 5 minutes. Transfer the browned lamb to the slow cooker.
  • Add the diced onion, carrots, parsnips, potatoes, and minced garlic to the slow cooker. Pour in the Guinness and beef broth.
  • Stir the tomato paste and flour together in a small bowl until smooth, then mix this into the slow cooker contents. Add the thyme and rosemary sprigs. Season with salt and black pepper.
  • Cover and cook on low for 7 to 8 hours. Remove the herb sprigs before serving.

Notes

If the broth seems thin after cooking, remove the lid for the final hour to let it reduce. Serve the stew with slices of soda bread to soak up the gravy. Leftovers reheat well the next day and taste even richer once the flavors settle.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Knife