Lamb Stew (Irish Stew)
User Reviews
5.0
327 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
-
Total Time
2 hrs 25 mins
-
Servings
6 servings
-
Calories
537 kcal
-
Course
Main Course, Soup
Lamb Stew (Irish Stew)
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Irish Lamb Stew is an annual staple during the month of March, but it's so delicious you'll want to enjoy it all year long!
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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 prigs fresh thyme or ½ teaspoon dried thyme leaves
- ¼ cup chopped fresh parsley
Instructions
- Season lamb with salt and pepper. In a large dutch oven or soup pot, heat 1 tablespoon oil over medium heat and brown lamb in small batches. Remove from the pot and set aside in a bowl.
- Add the onions to the pot with remaining oil. Cook until tender, about 5 minutes. Remove from the pot and add to the lamb in the bowl.
- Add about 2 tablespoons of broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
- Whisk in butter and flour. Cook for one minute. Turn heat to low. 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. Continue adding liquid a little bit at a time until smooth.
- Add the lamb and onions back to the pot with bay leaves and simmer for 90 minutes or until lamb is fork tender. Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender.
- Stir in parsley and serve with Irish Soda Bread.
Notes
- To Thicken the Stew:
- If you'd prefer a thicker stew, combine 2 tablespoons cornstarch with 2 tablespoons of water. Add to the boiling stew a little bit at a time while stirring until it reaches desired consistency.
- When adding liquid to remove the brown bits, just add enough to scrape them up. Allow the liquid to almost completely evaporate before adding the butter.
- Once the butter and flour have cooked, add in the liquid a little bit at a time. It will be very thick and pasty at first but will thin out as you add more liquid.
- The lamb should be tender before adding the vegetables.
- Some cuts of lamb can be fatty, if needed, skim the oil or fat off of the top before thickening with additional cornstarch.
- If you'd like to add green peas, thaw and stir in just before serving. They do not need to simmer.
Nutrition Information
Show Details
Calories
537
(27%)
Carbohydrates
37g
(12%)
Protein
39g
(78%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Cholesterol
106mg
(35%)
Sodium
645mg
(27%)
Potassium
1896mg
(54%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
8160IU
(163%)
Vitamin C
32.3mg
(36%)
Calcium
105mg
(11%)
Iron
9.2mg
(51%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537 | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 106mg | 35% |
| Sodium | 645mg | 27% |
| Potassium | 1896mg | 40% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 8160IU | 163% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 105mg | 11% |
| Iron | 9.2mg | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
327 reviews
Excellent
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