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Irish Stew |
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| Ingredients: |
2 pounds lamb shoulder cut into 1 ½" pieces
salt & pepper
2 tablespoons vegetable oil divided
1 large onion sliced
4 cups beef broth divided
2 tablespoons butter
2 tablespoons flour
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1 bottle Guiness beer
2 bay leaves
3 carrots chopped into 3" pieces
2 large potatoes about 1 ½ pounds
2 sprigs thyme or ½ teaspoon dried
¼ cup parsley chopped
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| Procedures: |
Season lamb with salt and pepper. In a large dutch oven or soup pot, heat 1 tablespoon oil over medium heat and brown lamb in small batches. Remove from the pot and set aside in a bowl.
Add the onions to the pot with remaining oil. Cook until tender, about 5 minutes. Remove from the pot and add to the lamb in the bowl.
Add about 2 tablespoons of broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
Whisk in butter and flour. Cook for one minute. Turn heat to low. Add beer and then broth, a small amount at a time, mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
Add the lamb and onions back to the pot with bay leaves and simmer for 90 minutes or until lamb is fork tender. Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender.
Stir in parsley and serve with Irish Soda Bread.
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| Notes: |
2023-04-22: We used leftover lamb from Easter. Lyd added Worcestershire sauce, but will eliminate the beer next time. The Fingerling potatoes need to be cut bite-sized, and we’re served with German Dumplings.
2023-04-20: Added to our cookbook.
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06/12/2023
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