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Irish Lamb Stew

Tender lamb & vegetables braised with Guinness stout make this Irish-inspired stew rich and comforting


A white bowl of hearty lamb stew on a green cloth

Ingredients


2 1/2 pounds of lamb stew meat

2 tablespoons of olive oil

3 slices of bacon

1 onion

3 garlic cloves

1/4 cup of flour

one 14.9-ounce of Guinness Stout

6 cups of beef stock

2 tablespoons of Gravy Master

1 tablespoon of Worcestershire Sauce

1 fresh sprig of rosemary

1 fresh sprig of thyme

4 red potatoes

4 carrots

10 ounces of Baby Bella mushrooms

1 cup of frozen pearl onions

2 tablespoons of fresh chopped parsley


Directions


Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat

Sear the lamb in batches.  Add some into the pot and sprinkle with The Spice Apothecary’s Everyday Seasoning.  Brown the stew meat on all sides then remove and set aside.  Repeat until all the meat has been browned


Reduce the heat to medium-low and add 3 slices of chopped bacon to the pot.  Cook 6-8 minutes stirring occasionally, until the bacon is brown and rendered.  Next, peel and chop 1 onion and 3 garlic cloves and add them to the pot.  Stir to combine.  Cook for 4-6 minutes stirring occasionally until the vegetables soften and the onion starts to become translucent


Sprinkle the vegetables with 1/4 cup of flour and stir to combine.  Deglaze the bottom of the pot with the Guinness and stir it up breaking up the browned bits on the bottom (this will help flavor the gravy).  Bring to a boil then reduce heat and simmer cook for 5-6 minutes to cook the alcohol off


Next, add in 2 tablespoons of Gravy Master and 1 tablespoon of Worcestershire Sauce along with 6 cups of beef stock and stir to combine.  Add the meat back in with any pan juices that have been collected.  Tie 1 sprig of fresh rosemary and 1 sprig of fresh thyme together and add them to the pot.  Cover and bring to a boil then reduce heat and simmer for 45 minutes stirring occasionally


Leave the skins on 4 red potatoes and chop.  Peel and remove the ends from 4 carrots and chop.  After the 45 minutes are up add the potatoes and carrots to the pot and stir to combine.  Cover and bring to a boil reduce to a simmer and cook for 25 minutes or until the vegetables are tender


Wipe any dirt off of 10 ounces of Baby Bella mushrooms and slice.  Add these to the stew along with 1 cup of frozen pearl onions.  Cover and bring to a boil then reduce heat to a simmer and cook for 10 minutes


Remove the stew from the heat.  Taste and re-season with kosher salt and black pepper as needed.  Remember to remove the stems from the rosemary and thyme you tied together earlier.  Sprinkle with 2 tablespoons of fresh chopped parsley and serve




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