Irish Stout Lamb Stew

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 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

Servings servings

Calories 471kcal

Author Karrie | Tasty Ever After

Ingredients

2 pounds lamb stew meat or lamb shoulder, cut into 2" pieces (grass fed is preferred)
2 tablespoons flour
3 tablespoons olive or vegetable oil
6 medium carrots, peeled and diced
1 medium yellow onion, peeled and diced
1 large garlic clove, peeled and minced
1 teaspoon dried thyme
1 (12 ounce) bottle of dark stout beer
3 medium organic red or white potatoes, scrubbed well and quartered
2 cups good quality beef stock, homemade or store bought
Optional: serve with spotted dog

US Customary - Metric

Instructions

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 the 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.
Enjoy with some soda bread or spotted dog and extra bottles of stout beer!

Video

Notes

Store leftovers in a tightly cover container in the refrigerate for up to 2 days or can freeze for up to 2 months.
Reheat leftovers over low heat on the stove-top or in the microwave.

Nutrition