Lamb Stew (Irish Stew)

• servings: 6 servings
• active time: 15 minutes
• total time: 2 hours 25 minutes

Ingredients

2 pounds lamb shoulder (cut into 1 ½" pieces)

salt and black pepper

2 tablespoons vegetable oil (divided)

1 large onion (sliced)

4 cups beef broth (divided)

2 tablespoons butter

2 tablespoons all-purpose flour

11 ⅕ ounces Guinness beer (1 bottle)

2 bay leaves

3 carrots (chopped into 3-inch pieces)

2 large potatoes (about 1 ½ pounds, peeled and chopped)

2 sprigs fresh thyme (or ½ teaspoon dried thyme leaves)

¼ cup chopped fresh parsley

Directions

Season lamb with salt and pepper. In a large dutch oven or soup pot, heat 1 tablespoon oil over medium heat and brown lamb in small batches. Remove from the pot and set aside in a bowl.

Add the onions to the pot with remaining oil. Cook until tender, about 5 minutes. Remove from the pot and add to the lamb in the bowl.

Add about 2 tablespoons of broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.

Whisk in butter and flour. Cook for one minute. Turn heat to low. Add beer and then broth, a small amount at a time, mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.

Add the lamb and onions back to the pot with bay leaves and simmer for 90 minutes or until lamb is fork tender. Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender.

Stir in parsley and serve with Irish Soda Bread.

Nutrition

• Calories: 537 kcal
• Total Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 106 mg
• Sodium: 645 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 39 g