Description
Hearty Irish lamb stew brings comfort and warmth to rustic family dinners with tender meat and rich, slow-cooked flavors. Generations of Irish cooks have perfected this classic dish, promising satisfying moments around the dinner table for you.
Ingredients
Scale
Meat:
- 2 lbs (907 grams) lamb shoulder, cut into 1-inch pieces
Herbs and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- ¼ cup fresh parsley, chopped (for garnish)
Vegetables:
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl onions or diced white onions (optional)
Additional Ingredients:
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 4 cups beef or lamb broth
- 1 cup Guinness or another dark beer (optional)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (optional)
Instructions
- Meticulously dry lamb pieces with paper towels, then generously season with salt and pepper. Thoroughly coat each piece with flour, ensuring an even, light dusting.
- Ignite a heavy-bottomed pot over medium-high heat, drizzling olive oil to create a sizzling surface. Strategically brown lamb pieces in small batches, developing a rich, caramelized exterior on all sides. Transfer browned meat to a separate plate.
- Within the same pot, introduce diced onions and minced garlic. Gently sauté until translucent and aromatic, releasing their subtle flavors and creating a fragrant foundation.
- Pour broth and beer into the pot, creating a robust liquid base. Incorporate tomato paste, thyme, rosemary, and bay leaves, stirring to distribute herbs evenly. Carefully return browned lamb to the pot, nestling pieces into the liquid.
- Introduce chopped potatoes, diced carrots, sliced celery, and pearl onions. Splash in Worcestershire sauce to elevate the overall depth of flavor profile.
- Escalate heat to bring the mixture to a vigorous boil, then immediately reduce to a gentle simmer. Cover and allow the stew to slowly meld flavors, occasionally stirring to prevent sticking. Continue cooking until lamb becomes extraordinarily tender and vegetables reach a soft, yielding consistency.
- Conduct a final taste assessment, calibrating salt and pepper levels. If the liquid appears too thin, allow the stew to reduce uncovered, naturally thickening the sauce.
- Artfully ladle the stew into warm serving bowls. Garnish with freshly chopped parsley, creating a vibrant visual contrast. Accompany with crusty bread or traditional Irish soda bread for a complete, comforting meal.
Notes
- Perfectly pat lamb dry to ensure a golden-brown sear, creating a delicious caramelized exterior that locks in rich flavor and tender meat texture.
- Flour coating helps thicken the stew naturally while creating a beautiful crust on the lamb pieces during browning, enhancing overall depth of taste.
- Use chuck or shoulder lamb cuts for maximum tenderness and succulence, as these cuts have excellent marbling that melts during slow cooking.
- Consider replacing beer with additional beef broth for a non-alcoholic version, maintaining the stew’s robust flavor profile while accommodating different dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg