Irish Lamb Stew with Potatoes and Guinness
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 4 medium potatoes, peeled and cubed
- 1 bottle (12 oz) Guinness stout
- 2 large onions, diced
- 3 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the lamb dry and season it with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Brown the lamb in batches until all sides are seared, then remove it to a plate.
- Lower the heat to medium. Add the onions and carrots to the pot and cook until the onions soften. Stir in the garlic and cook for one minute more.
- Sprinkle the flour over the vegetables and stir for one minute to coat them. Pour in the Guinness, scraping the bottom of the pot to release any browned bits.
- Return the lamb to the pot along with the beef broth, thyme, and bay leaves. Bring the mixture to a simmer, then cover and cook for 45 minutes.
- Add the potatoes and continue simmering, uncovered, for 25 to 30 minutes until the potatoes are tender and the lamb is soft. Remove the bay leaves before serving. Garnish each bowl with chopped parsley.
Notes
Cool the stew completely before dividing it into freezer-safe containers. Leave a small amount of headspace so the liquid can expand. When reheating, add a splash of broth if the stew has thickened too much in the freezer. The potatoes hold their shape best when thawed slowly in the refrigerator overnight rather than microwaved straight from frozen.
Course: Soup
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Cutting board
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Cutting board