Irish Lamb Stew
Irish Lamb Stew is the epitome of comfort food, perfect for chilly nights when you want a hearty meal that warms you from the inside out.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 tbsp vegetable oil
- 500 grams lamb (cubed, boneless)
- 1 yellow onion (diced)
- 1 garlic clove (minced, optional)
- 1 tbsp all-purpose flour
- 175 ml dark beer (preferably Guinness)
- 2 tbsp tomato paste
- 235 ml water
- 1 cube beef stock
- 1 carrot (peeled and sliced, optional)
- 1 stalk celery (sliced, optional)
- 1 large potato (optional)
- 1 bay leaf
- 1 sprig thyme
- Salt and ground black pepper to taste
Instructions
- Step 1: Prepare the Ingredients. Start by prepping your ingredients. Dice the onion, mince the garlic, slice the carrot and celery, and cube the potatoes if you are using them.
- Step 2: Sear the Lamb. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the cubed lamb. Sear the lamb for about 5-7 minutes until browned on all sides. This caramelization will add depth of flavor to your stew. Once browned, remove the lamb from the pot and set it aside.
- Step 3: Sauté the Aromatics. In the same pot, add the diced onion and sauté for about 3-4 minutes until the onions become translucent. If you’re using garlic, add it now and cook for an additional minute until fragrant.
- Step 4: Add the Flour. Sprinkle the flour over the sautéed onions and stir to combine. This will help thicken the stew as it cooks. Cook for about a minute, stirring continuously.
- Step 5: Deglaze with Beer. Pour in the dark beer, using a wooden spoon to scrape any brown bits from the bottom of the pot. This is where all the flavor lies! Let it simmer for a couple of minutes to reduce slightly.
- Step 6: Add the Remaining Ingredients. Return the browned lamb to the pot. Then, add the tomato paste, water, beef stock cube, sliced carrot, celery, potatoes (if using), bay leaf, and thyme. Stir everything together and bring the mixture to a gentle boil.
- Step 7: Simmer. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours. This slow simmer will allow the lamb to become tender and the flavors to meld beautifully.
- Step 8: Season and Serve. After the stew has simmered to perfection, remove the bay leaf and thyme sprig. Taste the stew and adjust the seasoning with salt and ground black pepper as needed. Serve hot and enjoy the hearty flavors of your homemade Irish Lamb Stew!
Notes
For extra richness, consider adding a splash of Worcestershire sauce when deglazing with the beer. Allow the stew to cool completely before storing to maintain texture and flavor. Substitute lamb with beef for a different protein if desired; the cooking time may vary slightly. Serve with crusty bread or over mashed potatoes for a complete meal experience.