Irish stew filling and warm on a cold day, love to take out on walks/hikes in your food flasks.
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Recipe courtesy of Spend with pennies link below
10 minutes to prepare and 1 hour 40 minutes to cook
- Season lamb with salt and pepper. In a large pan, heat 1 tablespoon of oil over medium heat and brown lamb in small batches. Remove from the pan and set aside in a bowl.
- Add the onions to the pan with remaining oil. Cook until tender, about 5 minutes. Remove from the pan 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 pan 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.
- Garnish with parsley and serve
- 1kg lamb shoulder cut into 1 ½" pieces
- salt & pepper
- 2 tablespoons vegetable oil divided
- 1 large onion sliced
- 4 cups beef broth divided
- 2 tablespoons butter
- 2 tablespoons flour
- 1 bottle Guinness beer
- 2 bay leaves
- 3 carrots chopped into 3" pieces
- 2 large potatoes about 1 ½ pounds
- 2 sprigs thyme or ½ teaspoon dried
- ¼ cup parsley chopped
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