Irish Lamb Stew

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

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.