Need something to warm your bones on a chilly January evening? This recipe is simple and leaves a bit of room to add your favorite stew ingredients.
With a prep time of 30 minutes this gives you about an hour and forty five minutes to kick back with a glass or two of our Estate Grown Tempranillo while taking in the aroma of your simmering Irish Lamb Stew.
Irish Lamb Stew
- 1/2 cup flour
- 3 pounds boneless lamb stew meat, trim excess fat and cut into 2-inch cubes.
- 1 large onion, chopped
- 1 1/2 cups dark beer (we prefer Guinness)
- 1 pound carrots, peel and cut into small pieces
- 1/2 teaspoon LaBaleine Coarse Salt
- 1/2 teaspoon Ground Pepper
- 3 tbsp vegetable oil
- 3/4 teaspoon dried thyme
- 1 1/2 pound potatoes, peeled and quartered
- 3 tbsp fresh parsley
- Set aside: 1/4 cup water, 1-1/2 cups water and 1/2 cup water
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven or large pot, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot or skillet and scrape up browned bits from bottom with a wooden spoon. Add onion, cook stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot and stir in thyme, beer, and 1-1/2 cups water. Cover and simmer until lamb is tender, 1 to 1 1/2 hours.
- Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.