This Irish comfort stew celebrates the essence of Ireland’s cuisine with tender lamb, succulent vegetables, and fresh herbs. One of the oldest Irish dishes, it dates back to at least 1800, maybe  further. Originally it was made with goat, then later mutton, and now lamb is preferred. Purists still believe it’s only real Irish stew if you use mutton! If you prefer a stronger more gamey flavor, try it with mutton and let me know what you think.

And whatever you do, don’t forget the Guiness! It’s not only the perfect drink for this dish, but it adds something special to the stew. As the alcohol cooks away, it leaves behind a subtle malt flavor creating  extraordinary depth. What a lovely way to celebrate St. Patrick’s Day.  

 

 

 

Serves 6-8

Ingredients:

–  5 pound boneless lamb shoulder cut into 2 inch cubes

–  2 large yellow onions, chopped (or Vidalia)

–  3 stalks of celery, chopped

–   4 cloves garlic, minced

–  4 carrots cut into into rings

–  3 large potatoes cut into 1 inch cubes

–  3 sprigs fresh thyme, finely chopped

–   ½ bunch fresh parsley, chopped

–   2 tablespoons all purpose flour

–  2 tablespoons tomato paste

–  3 cups beef stock

–  2 cups water

–   2 bay leaves

–  1 bottle Guinness Stout beer

–  4 tablespoons olive oil

–  salt and pepper to taste

 

Directions:

1.  Preheat oven to 350 degrees.

2.  Season lamb with salt and pepper.

3.  In large dutch oven, heat olive oil on medium high and brown the lamb in batches on all sides and until golden brown. Remove from dutch oven and set aside.

4.  Add onion and garlic to the dutch oven and saute until onion is soft. (add additional olive oil if needed).

5.  Add tomato paste, flour, thyme, salt and pepper. Mix well, then add beer. Cook for few minutes until thickened.

6.   Scrape up bits from bottom of dutch oven using wooden spoon.

7.  Add lamb back to the dutch oven. Add carrots, potatoes, celery, bay leaves, beef broth, and water.

8.  Place in oven, cover, and bake for between 2 and 2 and ½ hours until lamb is tender.

9.  Remove bay leaves and serve with soda bread.

 

 

Happy St. Patrick’s Day and may the luck of the Irish be with you!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

by