Irish Stew is pure comfort food and a classic recipe using browned lamb, onions, potatoes and thyme that simmer and develop a rich gravy made with beer and beef broth. Beef can easily be substituted for the lamb, too.
Course: Dinner
Cuisine: Irish
Keyword: Irish Stew
Servings: 6Servings
Author: Kevin | Kevin Is Cooking
Ingredients
3tbspolive oil
2lbslamb shoulder or beef chuckcut into 2 inch chunks
Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
Lower heat to medium and add remaining tablespoon of olive oil.
Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
Add Guinness beer, stirring and scraping up browned bits on bottom of pan then add beef broth.
Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for a further 30 minutes until lamb falls apart and the sauce has reduced and thickened.
Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.
Notes
1. If you don't want the Guinness beer (alcohol), then substitute the Guinness with 2 1/2 cups water mixed with 2 beef bouillon cubes and a tablespoon Worcestershire sauce.