WorldMain

Irish Lamb Stew

Name: Irish Lamb Stew
Prep time: 20 min
Total time: 21 min
Yield: 6
Cuisine: World
Ingredients: 3 lbs lamb shoulder, cut into 2-inch chunks; 2 tbsp vegetable oil; 2 large onions, sliced; 4 cloves garlic, minced; 3 tbsp tomato paste; 1/2 cup Irish stout beer; 4 cups beef stock; 2 bay leaves; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 2 lbs Yukon Gold potatoes, peeled and quartered; 4 large carrots, cut into 2-inch pieces; 3 stalks celery, cut into 2-inch pieces; 1 cup frozen peas; 2 tbsp fresh parsley, chopped; Salt and black pepper to taste

Tender lamb shoulder becomes fall-apart soft in this rustic Irish stew, enriched by dark stout beer and tomato paste for deep, warming flavor. Caramelized onions and garlic build a savory foundation that transforms simple ingredients into pure comfort. Perfect for chilly weeknights when you want something hearty and soul-satisfying.

Prep

20 minutes

Total

21 minutes

Serves

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Ingredients

Units

Instructions

1
Season lamb chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
2
Brown lamb in batches, about 4-5 minutes per side. Remove lamb and set aside.
3
Add onions to the same pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4
Stir in tomato paste and cook for 2 minutes until darkened.
5
Pour in stout beer, scraping up any browned bits from the bottom of the pot.
6
Return lamb to pot and add beef stock, bay leaves, thyme, and rosemary. Bring to a boil.
7
Reduce heat to low, cover, and simmer for 1 hour 30 minutes.
8
Add potatoes, carrots, and celery to the stew. Continue simmering covered for 45 minutes until vegetables are tender.
9
Stir in frozen peas and cook for 5 minutes more.
10
Remove bay leaves and herb sprigs. Taste and adjust seasoning with salt and pepper.
11
Garnish with fresh parsley before serving hot with crusty bread.

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Irish Lamb Stew

Prep

20 minutes

Total

21 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Season lamb chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
2
Brown lamb in batches, about 4-5 minutes per side. Remove lamb and set aside.
3
Add onions to the same pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4
Stir in tomato paste and cook for 2 minutes until darkened.
5
Pour in stout beer, scraping up any browned bits from the bottom of the pot.
6
Return lamb to pot and add beef stock, bay leaves, thyme, and rosemary. Bring to a boil.
7
Reduce heat to low, cover, and simmer for 1 hour 30 minutes.
8
Add potatoes, carrots, and celery to the stew. Continue simmering covered for 45 minutes until vegetables are tender.
9
Stir in frozen peas and cook for 5 minutes more.
10
Remove bay leaves and herb sprigs. Taste and adjust seasoning with salt and pepper.
11
Garnish with fresh parsley before serving hot with crusty bread.

Reviews

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