Lamb Stew
Perfect for cozy evenings, this lamb stew with tender meat and tasty veggies is a hearty, delicious dish that the whole family will love.
Servings: 6 to 8
Equipment
- Dutch Oven 5½-Quart
Ingredients
- 6 Strips bacon chopped
- 3 Pounds lamb shoulder fat trimmed and cut into 1 ½-inch cubes
- 1 onion large, diced
- 5 Cloves garlic minced
- 4 Cups beef broth plus more as needed
- 2 Teaspoons fresh thyme leaves minced (or 1 Teaspoon dried)
- 1 ½ Pounds baby potatoes halved
- 4 carrots large, chopped into 2-inch long pieces
- ½ Teaspoon garlic powder
- 2 or 3 Tablespoons olive oil
- 1 Cup Guinness
- 2 Tablespoons tomato paste
- 2 bay leaves
- 2 Teaspoons kosher salt
- 1 Teaspoon black pepper
- ¼ Cup all-purpose flour
- 1 Cup frozen peas thawed
- fresh thyme or parsley for optional garnish
Instructions
- Heat a Dutch oven or large pot over a medium-high heat.
- Add the bacon and sauté until crispy, then transfer the bacon to a plate, leaving the bacon grease in the pan.
- Pat the lamb meat dry with paper towels, then massage the salt, pepper and garlic powder into it.
- Toss the seasoned lamb in flour to coat evenly.
- Add a tablespoon of oil to the Dutch oven and heat it over a medium-high heat.
- Add the lamb and sear for 3 or 4 minutes per side until golden brown all over, working in batches so you don’t overcrowd the pot. Add more oil between batches if needed.
- Transfer the lamb to a plate.
- Turn the heat down to medium and sauté the onions in the same pot for 5 minutes or until almost translucent.
- Add the garlic and cook for another minute or 2 until fragrant.
- Add the Guinness, tomato paste, bay leaves, and thyme leaves, stirring to combine.
- Add the bacon and lamb back into the pot and bring the mixture to a boil.
- Turn it down to a simmer, cover the pot and simmer gently for 1 ½ hours or until the lamb is starting to become tender.
- Add the carrots and potatoes and submerge them in the sauce.
- Cover and cook for another 20 to 25 minutes or until the vegetables are tender.
- Stir in the thawed peas and let the lamb stew rest for 5 minutes.
- Ladle the Irish stew into bowls, garnish with fresh parsley or thyme if liked, and serve.
Notes
Use a large Dutch oven: You'll need at least a 5½-quart size Dutch oven or large, heavy pot for this hearty Irish stew.
Skim the fat: Use a fat skimmer (I love these!) to skim off any foam or fat that floats to the top of the stew during cooking. This makes the lamb stew less greasy.
Scrape up those browned bits: Occasionally scrape up any stuck-on bits from the bottom of the pot using a wooden spoon (the bits with the concentrated flavor are always delicious!)
Check it's done: The stew is ready when the lamb is tender and almost falling apart and the vegetables are fork tender.
Season to taste: The lamb meat is seasoned with kosher salt and pepper but, if the stew needs it, you can add extra salt and freshly ground black pepper before serving.
Discard the bay leaves: Pick out and discard the bay leaves before serving.
Skim the fat: Use a fat skimmer (I love these!) to skim off any foam or fat that floats to the top of the stew during cooking. This makes the lamb stew less greasy.
Scrape up those browned bits: Occasionally scrape up any stuck-on bits from the bottom of the pot using a wooden spoon (the bits with the concentrated flavor are always delicious!)
Check it's done: The stew is ready when the lamb is tender and almost falling apart and the vegetables are fork tender.
Season to taste: The lamb meat is seasoned with kosher salt and pepper but, if the stew needs it, you can add extra salt and freshly ground black pepper before serving.
Discard the bay leaves: Pick out and discard the bay leaves before serving.
Nutrition
Calories: 366kcal | Carbohydrates: 33g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 92mg | Sodium: 1549mg | Potassium: 1212mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6914IU | Vitamin C: 29mg | Calcium: 70mg | Iron: 4mg
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