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Irish Lamb Stew

Irish Lamb Stew Recipe

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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 2 lbs (900g) boneless lamb shoulder, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.9 oz / 440ml) Guinness draught
  • 2 cups (480ml) low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1 lb (450g) Yukon Gold potatoes, halved or quartered
  • ¼ cup chopped fresh parsley

Method
 

  1. Preheat oven to 325°F (160°C). Season lamb with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown lamb in batches, about 3-4 minutes per side. Transfer to a plate.
  2. Reduce heat to medium, add onion and cook 5 minutes until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook 1 minute.
  3. Pour in Guinness, scraping up browned bits, and let bubble 1 minute. Add beef broth, Worcestershire, bay leaves, and thyme. Return lamb to pot and bring to a simmer.
  4. Cover and braise in oven for 1 hour.
  5. Remove pot, stir in carrots, parsnips, and potatoes. Return to oven and cook uncovered 45-60 minutes until vegetables are tender and lamb shreds easily.
  6. Discard bay leaves and thyme. Season to taste, stir in parsley, and serve.

Notes

For a thicker stew, smash a few potato pieces against the side of the pot before serving. The stew tastes even better the next day, so plan to make it a day ahead if you can.