Irish Lamb Stew
from Closet Cooking
A slowly braised Irish style lamb stew with Guinness.Servings: makes 4 servingsPrep Time: 10 minutesCook Time: 2 hours 50 minutesTotal Time: 3 hours
- 1 tablespoon oil
- 1 pound lamb, cut into bite sized pieces
- 1 onions, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 1 Guinness (or other dark stout)
- * beef stock
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 1 bay leaf
- salt and pepper to taste
- 2 white potatoes, cut into bite sized pieces
- 4 carrots, cut into bite sized pieces
- 1 handful parsley, chopped
- Heat the oil in a large pot.
- Add the lamb and brown on each side.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Sprinkle in the flour and stir.
- Add the Guinness and enough beef stock to cover.
- Add the rosemary, thyme, bay leaf, salt and pepper.
- Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
- Add the potatoes and carrots and some more beef stock to cover.
- Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.
- Plate and garnish with parsley.