Hearty Irish Lamb Stew with Stout and Root Vegetables
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
For the Vegetable Mixture
For the Stout Reduction
For Thickening
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
Hearty Irish Lamb Stew with Stout and Root Vegetables
Hearty Irish Lamb Stew with Stout and Root Vegetables
Serve Hot
Ladle stew into bowls and serve steaming hot, ensuring a generous amount of both meat and vegetables.