Lamb stew recipe

Lamb stew, a hearty and comforting dish that warms the soul, is deeply rooted in traditional Irish cuisine. This rich, flavorful stew is made with succulent chunks of lamb, tender potatoes and carrots, and a rich broth infused with the deep flavors of Guinness beer. The slow-cooked lamb becomes tender and falls apart easily, while the vegetables absorb all the savory goodness of the broth. This stew is not just a meal; it’s an experience that transports you to the cozy kitchens of Ireland, where family and friends gather around the table to share in the warmth and love of a perfectly cooked meal.

Ingredients

• 2 pounds lamb shoulder, cut into 1 ½” pieces
• Salt and black pepper
• 2 tablespoons vegetable oil, divided
• 1 large onion, sliced
• 4 cups beef broth, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 11.2 ounces Guinness beer, 1 bottle
• 2 bay leaves
• 3 carrots, chopped into 3-inch pieces
• 2 large potatoes, about 1 ½ pounds, peeled and chopped
• 2 sprigs fresh thyme or ½ teaspoon dried thyme leaves
• ¼ cup chopped fresh parsley

Instructions

1. Season the Lamb: Season the lamb pieces with salt and black pepper.
2. Brown the Lamb: In a large Dutch oven or soup pot, heat 1 tablespoon of oil over medium heat. Brown the lamb in small batches, removing it from the pot and setting it aside in a bowl.
3. Cook the Onions: Add the onions to the pot with the remaining oil. Cook until tender, about 5 minutes. Remove the onions from the pot and add them to the lamb in the bowl.
4. Deglaze the Pot: Add about 2 tablespoons of broth to deglaze the pot and scrape any brown bits off the bottom. Cook until the broth has evaporated.
5. Make the Roux: Whisk in butter and flour. Cook for one minute over low heat.
6. Add Beer and Broth: Turn heat to low and add beer and then broth, a small amount at a time, mixing until smooth after each addition. The mixture will seem pasty and thick at first, but continue adding liquid a little bit at a time until smooth.
7. Simmer the Stew: Add the lamb and onions back to the pot with bay leaves and simmer for 90 minutes or until lamb is fork tender.
8. Add Vegetables: Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender.
9. Finish with Parsley: Stir in parsley and serve with Irish Soda Bread.

Top Tips

1. Brown the Lamb Properly: Browning the lamb is crucial for building flavor in braised dishes like stew. Make sure to brown it in batches to avoid overcrowding the pan.
2. Scrape the Bottom: After browning the lamb and onions, deglaze the pot with broth to scrape off all the browned bits. This step adds a rich, caramelized flavor to the stew.
3. Use Guinness for Depth: The Guinness beer adds a deep, malty flavor to the stew. If you don’t have Guinness, you can substitute it with another dark beer or even red wine.
4. Don’t Overcook Vegetables: Potatoes and carrots should be tender but not mushy. Adjust the cooking time based on their size and your preference.
5. Thicken the Broth: If the broth seems too thin, you can whisk together a slurry of equal parts flour and water and stir it into the stew.
6. Serve with Bread: Serve the stew with crusty Irish Soda Bread for dipping in the rich gravy.

Variations

1. Add Other Root Vegetables: Turnips, parsnips, or other root vegetables can be added to the stew for extra flavor and texture.
2. Use Different Cuts of Lamb: Boneless leg of lamb or well-marbled cuts of lamb can be used instead of lamb shoulder for a different flavor profile.
3. Add Garlic: A few minced garlic cloves can be added to the pot during the last 30 minutes of cooking for extra flavor.
4. Skip the Roux: If you’re short on time, you can skip making the roux and simply whisk in the flour directly into the broth.
5. Thicken with Butter: Instead of using flour, you can thicken the broth by adding more butter and whisking it in until smooth.

Nutritional Guide

Additional Nutritional Notes: This lamb stew is a nutrient-dense meal, rich in protein, vitamins, and minerals. The lamb provides essential amino acids, while the vegetables add fiber and vitamins. The Guinness beer contributes to the overall flavor but also adds a small amount of alcohol and calories. To make it healthier, you can reduce the amount of butter used in the roux or substitute it with olive oil. Additionally, using leaner cuts of lamb or reducing the amount of broth can help lower the calorie count.