Celebrate St Patrick's Day with a hearty Irish Stout Lamb Stew that's slow simmered on top of the stove with red potatoes, carrots, onions, and a wonderfully smokey stout beer.
Course Entree, Soup
Cuisine Irish
Prep Time 15minutes
Cook Time 2hours15minutes
Total Time 2hours30minutes
Servings 5servings
Calories 496kcal
Author Karrie | Tasty Ever After
Ingredients
2poundslamb stew meat or lamb shoulder, cut into 2' pieces (grass fed is preferred)
2tablespoonsflour
3tablespoonsolive or vegetable oil
6medium sized organic whole carrots, scrubbed well and diced
1medium onion, peeled and diced
1large garlic clove, peeled and minced
1teaspoondried thyme
1 (12 ounce)bottle of dark stout beer
3medium organic red potatoes, scrubbed well and quartered
2cupsgood quality beef stock, homemade or store bought
In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Dust lamb with flour and add about a third of the lamb to the hot oil in the pan and sauté until browned. Remove from pan and set aside. Repeat process two more times with the remaining oil and lamb. Set all cooked lamb aside.
Turn down heat to medium, add a little more oil to the pot if needed, add the diced onion and carrots and sauté for about 5 minutes, or until onions are lightly browned. Add minced garlic and dried thyme, stir and cook for another minute. Turn heat back up to medium-high, add beer and stir until slightly reduced. Add potatoes, lamb, and beef stock. Bring to a boil then reduce heat to low and simmer for 2 hours, or until lamb is very tender.