Irish Lamb Stew
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Irish Lamb Stew
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Tender chunks of lamb shoulder are simmered in a fresh herb and Guinness® tomato-based stew sauce that is loaded with vegetables. The perfect dinner!
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Ingredients
- 2 pounds lamb shoulder cubed into 1" pieces
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2-3 Tablespoons butter
- 4 cloves garlic minced
- 1 large yellow onion
- one .9 ounce can Guinness®
- 4 cups beef broth
- ¼ cup tomato paste
- 1 Tablespoon Worcestershire sauce
- 3 large Russet potatoes peeled and diced into one inch cubes
- 3 cups carrots peeled and cut on the bias
- 2 cups celery cut into one inch pieces
- 2-3 prigs fresh rosemary
- 2 prigs fresh thyme
- 2 large bay leaves
- freshly chopped parsley for garnish
Instructions
Dutch Oven Stovetop Method
- Combine the flour, salt and pepper in a bowl. Toss the lamb cubes until they are completely coated.
- Preheat a large Dutch oven or lidded stockpot over medium-high heat and melt the butter.
- Add the lamb in one layer, turning and cooking until it's browned on all sides. Transfer to a plate.
- Add the onions to the pan and sauté until softened, if needed add more butter to the pan. Add in the garlic and sauté until fragrant, around two minutes.
- Pour a small amount of the Guinness® into the pan, deglazing the bottom of the pot by scraping up the browned bits off of the bottom.
- Add the remaining beer, beef broth, tomato paste, Worcestershire sauce, potatoes, carrots, celery, rosemary, thyme, and bay leaves into the pot. Stir until combined. Add the lamb cubes back into the pot and stir.
- Bring the stew to a low boil.
- Reduce the heat to low, cover and simmer for 2 hours or until the lamb and vegetables are tender. Stir every 30 minutes to ensure nothing is sticking to the bottom of the pot.
- Remove the bay leaves, thyme, and rosemary. Serve hot.
Slow Cooker Instructions
- When preparing the vegetables for the slow cooker, cut them into larger pieces that will take longer to cook.
- Combine the flour, salt, and pepper in a bowl. Toss the lamb cubes until they are completely coated.
- Add the lamb in one layer, turning and cooking until it's browned on all sides. Transfer to the slow cooker.
- Add the onions to the pan and sauté until softened, if needed add more butter to the pan. Add in the garlic and sauté until fragrant, around two minutes.
- Pour a small amount of the Guinness® into the pan, deglazing the bottom of the pot by scraping up the browned bits off of the bottom.
- Place everything into the slow cooker.
- Add the remaining beer, beef broth, tomato paste, Worcestershire sauce, potatoes, carrots, celery, rosemary, thyme, and bay leaves into the pot. Stir until combined.
- Cover and simmer for 3-4 hours on low and 6-7 hours on high until the meat is tender and the vegetables are soft.
- Serve hot.
Notes
- Make sure to clean the outer fat off the lamb shoulder and remove any gristly pieces.
Nutrition Information
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Calories
251kcal
(13%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
53mg
(18%)
Sodium
938mg
(39%)
Potassium
877mg
(25%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4813IU
(96%)
Vitamin C
11mg
(12%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 938mg | 39% |
| Potassium | 877mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4813IU | 96% |
| Vitamin C | 11mg | 12% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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