Description
Hearty Irish Lamb Stew embodies comfort from generations of Irish culinary tradition. Tender meat, root vegetables, and rich broth combine in a soul-warming dish you’ll savor with genuine pleasure.
Ingredients
Scale
- 2 lbs (907 grams) lamb shoulder, cut into 1-inch pieces
- 4 cups beef or lamb broth
- 1 cup Guinness or another dark beer (optional)
- 3 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 1 large onion, diced
- 1 cup pearl onions or diced white onions (optional)
- 2 celery stalks, sliced
- 2 tbsps olive oil
- ¼ cup all-purpose flour
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Preparation: Pat lamb pieces dry and season comprehensively with salt and pepper. Dust evenly with flour, ensuring light, uniform coating.
- Browning: Heat heavy-bottomed pot over medium-high flame. Drizzle olive oil and systematically brown lamb pieces in batches, creating caramelized exterior. Remove browned meat to separate plate.
- Aromatic Foundation: In same pot, sauté diced onions and minced garlic until translucent. Release fragrant undertones that will elevate overall dish complexity.
- Liquid Integration: Pour broth and beer into pot. Blend tomato paste, thyme, rosemary, and bay leaves thoroughly. Return lamb pieces, submerging them completely in aromatic liquid mixture.
- Vegetable Incorporation: Add potatoes, carrots, celery, and pearl onions. Splash Worcestershire sauce to enhance flavor depth. Stir ingredients to ensure harmonious distribution.
- Simmering Process: Bring mixture to rapid boil, then immediately reduce to gentle simmer. Cover and allow flavors to meld, stirring periodically. Cook until lamb becomes remarkably tender and vegetables reach optimal softness.
- Finishing Touches: Adjust seasoning with salt and pepper. If sauce appears thin, reduce uncovered to achieve desired consistency. Remove herb sprigs before serving.
- Presentation: Transfer stew to warm serving bowls. Sprinkle freshly chopped parsley for vibrant garnish. Serve alongside crusty bread for a complete, soul-warming dining experience.
Notes
- Meat Preparation: Pat lamb pieces completely dry before seasoning to ensure perfect browning and prevent steaming instead of searing.
- Batch Browning Strategy: Brown meat in small batches to maintain high pot temperature, creating a deep caramelized crust that locks in rich flavor and prevents overcrowding.
- Liquid Balance Control: Monitor stew’s consistency during simmering; add more broth if it becomes too thick or reduce uncovered if sauce needs thickening.
- Herb Infusion Technique: Allow herbs to steep slowly during long cooking process, releasing maximum flavor into the stew’s base while ensuring meat becomes incredibly tender.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg