Root Vegetable Guinness Lamb Stew with Crispy Fried Onions
Equipment
- Large pot
- Skillet
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 12 ounces Guinness stout
- 3 cups beef broth
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 large potato, cubed
- 1 turnip, cubed
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
Instructions
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 minutes total. Remove the lamb and set it aside.
- Lower the heat to medium. Add the diced onion to the pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
- Pour the Guinness into the pot and scrape up any browned bits. Return the lamb to the pot along with the beef broth, carrots, parsnips, potato, turnip, thyme, salt, and pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour and 15 minutes, stirring occasionally, until the lamb and vegetables are tender.
- While the stew simmers, prepare the topping. Toss the thinly sliced onions with the flour in a bowl until evenly coated. Heat the remaining tablespoon of oil in a skillet over medium heat. Fry the onions in batches until golden and crisp, about 4 minutes per batch. Drain on paper towels.
- Ladle the stew into bowls and scatter the crispy fried onions over each serving.
Notes
Fry the onions right before serving so they stay crisp instead of softening in the steam from the stew. If the gravy needs thickening after the simmer, mash a few potato pieces against the side of the pot and stir them back in. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Irish
Equipment: Large pot, Skillet
Cuisine: Irish
Equipment: Large pot, Skillet