Hearty Irish Lamb Stew with Stout and Root Vegetables

Name: Hearty Irish Lamb Stew with Stout and Root Vegetables
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 cloves garlic; 2 large carrots; 2 parsnips; 1 large onion; 2 celery sticks; 4 cups beef stock; 1 ½ cups stout beer; 1 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 tbsp all-purpose flour; 2 tbsp butter

A traditional Irish dish that comforts with rich flavors.

This lamb stew combines tender meat with hearty root vegetables, all infused with the robust taste of stout beer.

3 h
6
Intermediate

Ingredients

For the Lamb Marinade

2 lbs lamb shoulder

cut into cubes

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

2 cloves garlic

minced

For the Vegetable Mixture

2 large carrots

peeled and sliced

2 parsnips

peeled and diced

1 large onion

chopped

2 celery sticks

chopped

4 cups beef stock

For the Stout Reduction

1 ½ cups stout beer

1 tbsp tomato paste

1 tbsp Worcestershire sauce

For Thickening

2 tbsp all-purpose flour

2 tbsp butter

Preparation

Marinating the Lamb

Combine lamb cubes

Combine lamb cubes with olive oil, salt, pepper, and minced garlic in a large bowl.

Cover and refrigerate

Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Allow the meat to come to room temperature before cooking for even searing.

Turn occasionally

Turn occasionally to ensure even marination.

Preparing the Vegetable Mixture

Sauté onion

In a large pot, sauté the onion in 1 tbsp of oil over medium heat until translucent.

Ensure the pot is large enough to hold all ingredients comfortably.

Add root vegetables

Add carrots, parsnips, and celery, and cook until they start to soften.

Add beef stock

Stir in the beef stock and bring to a simmer.

Cooking Process

Browning the Lamb

Heat a large skillet and sear marinated lamb on all sides until brown.

Making Stout Reduction

In the same skillet, add stout, tomato paste, and Worcestershire sauce. Simmer until reduced by half.

Combining everything

Add the browned lamb and stout reduction into the pot with vegetables, stirring to combine.

Plating & Serving