Hearty Irish Lamb Stew
The ultimate comfort food! Tender lamb, potatoes, and carrots simmered in a rich broth with dark Irish stout. This easy, one pot stew is cozy, flavorful, and perfect for a crowd.
Ingredients
- 2 – 2.5 lbs boneless lamb shoulder cut into 1.5 inch cubes
- 2 tbsp neutral oil like canola or vegetable
- Kosher salt and black pepper
- 2 large yellow onions halved and sliced
- 4 cups beef broth low sodium preferred
- 1 11.2 oz bottle dark Irish stout (like Guinness)
- 1 tsp dried thyme or 1 tbsp fresh
- 4 large carrots peeled and cut into 1 inch pieces
- 1 lb Yukon Gold potatoes cut into 1 inch pieces
- 1 lb sweet potatoes peeled and cut into 1 inch pieces
- 2 tbsp fresh parsley chopped (plus more for garnish)
Instructions
- Season lamb generously with salt and pepper. Heat oil in a large Dutch oven over medium high heat. Brown lamb in batches (don't crowd the pot) for 2-3 minutes per side. Remove to a plate.
- Add onions to the pot with a pinch of salt. Cook for 5-10 mins, stirring and scraping up browned bits, until softened.
- Pour in broth and stout, scraping the pot bottom clean. Return lamb and any juices to the pot. Add thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until lamb is tender.
- Add carrots and regular potatoes. Cover and cook for 10-15 mins. Add sweet potatoes, cover, and cook 15-20 mins more until all veggies are tender.
- (Optional Thickening): Ladle 1-2 cups of stew (focusing on veggies and broth) into a blender. Puree until smooth and stir back into the pot.
- Season stew thoroughly with additional salt and pepper to taste. Stir in fresh parsley. Serve hot, garnished with more parsley.
Notes
- Beef Substitute: An equal amount of beef chuck roast can be used instead of lamb.
- Slow Cooker/Instant Pot: See full blog post for detailed instructions for both appliances.
- Storage: Keeps in the fridge for 4 days and freezes well for 3 months.