Classic Irish Lamb Stew
A hearty, slow-cooked lamb stew originating from Ireland, typically served with crusty bread.
Ingredients
- ●1 pound Lamb shouldercut into 1-inch cubes
- ●1 medium Onionchopped
- ●2 medium Carrotspeeled and chopped
- ●2 large Potatoespeeled and chopped
- ●3 cloves Garlicminced
- ●2 tablespoons All-purpose flourfor dusting lamb
- ●1 cup Guinness stoutor substitute with beef broth
- ●2 tablespoons Red wine vinegaroptional
- ●2 sprigs Fresh thymechopped
- ●to taste Salt and pepper
Instructions
- 1
1. Season the lamb with salt and pepper.
- 2
2. Dust the lamb with flour, shaking off excess.
- 3
3. Heat oil in a large Dutch oven over medium-high heat.
- 4
4. Sear the lamb until browned, about 5 minutes.
- 5
5. Remove the lamb from the pot and set aside.
- 6
6. Reduce heat to medium and sauté the onion until softened, about 5 minutes.
- 7
7. Add the carrots and potatoes; cook for 5 minutes.
- 8
8. Add the garlic, thyme, and flour; cook for 1 minute.
- 9
9. Add the Guinness stout, wine vinegar (if using), and browned lamb.
- 10
10. Return the lamb to the pot and bring to a boil.
- 11
11. Cover the pot and transfer to the oven.
- 12
12. Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 13
13. Serve hot, garnished with fresh herbs.