Lamb Stew (Irish Stew)

• servings: 6 servings
• total time: 1 hour 55 minutes

Ingredients

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

salt & pepper

2 tablespoons vegetable oil (divided)

1 large onion (sliced)

4 cups beef broth (divided)

2 tablespoons butter

2 tablespoons flour

1 bottle Guiness beer

2 bay leaves

3 carrots (chopped into 3" pieces)

2 large potatoes (about 1 ½ pounds)

Optional: parsnips, turnips

2 sprigs thyme (or ½ teaspoon dried)

¼ cup parsley (chopped)

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