Irish Lamb Stew

Irish Lamb Stew

  • 1 lb Lamb stew
  • ¼  cup butter
  • 5 medium carrots
  • 4 large potatoes
  • ½ red onion
  • three stalks celery
  • 4 cloves of garlic
  • couple sprigs thyme
  • salt & pepper
  • 2 cups beef broth
  • 1 ½ cups Guinness beer

 

  1. Put butter in the pan and let melt. Put salted meat in and brown both sides on med-high heat.
  2. While waiting, chop up carrots, onions and potatoes into larger pieces (2-3”). Cut up celery smaller (1/2”) and mince garlic and herbs.
  3. When meat is fully brown, turn to low heat and add all vegetables + spices with a low level of beef broth in the bottom of the pan (about 1cm).
  4. Set timer for 1 hr.
  5. In 1hr check to make sure there is still a little liquid in the bottom (don’t let it run dry)
  6. At this point, add the Guinness into the pot (as much as needed).
  7. Let simmer for another hour. Stew is ready when the potatoes are soft.
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