Irish Lamb Stew
My favorite one-pot-meal is Irish stew. Irish Lamb Stew is nutritious, delicious and requires less than 30 minutes to prep. This hearty recipe served with Irish soda bread is perfect for your company too. I use a dutch oven like this one to cook this stew.
Cozy hearty comfort food. I love this recipe any time of the year. However, St. Patrick's Day would not be complete without Irish Lamb Stew.
I selected a lamb roast and asked the butcher to trim off the fat and cut it into stew meat. This is a huge time saver plus you get leaner stew meat. All natural lamb is the best!
Fresh organic vegetables, beef broth, tomato paste and Guinness. Wholesome ingredients for a healthy stew your family will enjoy.
Serve Irish soda bread with a soft buttery middle and a golden brown top sprinkled with kosher salt for the perfect St. Pat's dinner.
Irish Lamb Stew
- 3 pounds lamb stew meat trimmed and cubed
- 3-4 Tablespoons coconut oil
- 1/4 cup flour
- 2 large sweet onions chopped
- 3 Tablespoons tomato paste
- 11 ounces Guinness Extra Stout
- 32 ounces beef broth or stock
- 6 inch fresh thyme spring
- 1 bay leaf
- 4 parsnips sliced
- 6 carrots sliced
- 6 very small potatoes
- Fresh ground black pepper
- Sea salt
- Italian flat parsley
- Using a Dutch oven heat 1.5 tablespoons coconut oil over medium heat.
- Fill a one-gallon Freezer bag with one-third of the stew meat and sprinkle a tablespoon of flour over the meat then close the bag and shake it to coat the meat with the flour.
- Then add the meat to the heated pan and brown on all sides. Once browned remove to a platter and repeat 2 more times with the remaining meat adding more coconut oil as necessary.
- Add chopped onions to the pan and heat until translucent (about 5 minutes) then add tomato paste and cook for an additional one minute.
- Add beer, broth, browned lamb, thyme, and bay leaf.
- Bring to a boil, cover, and reduce heat to a simmer for one-hour sitting once during cook time.
- Then add vegetables bring back to boil then reduce heat and cover and simmer for 25 to minutes.
- Garnish servings with fresh ground pepper, sea salt, and parsley.
- Make extra since it is really good the next day for lunch.
- The soda bread is really great toasted the next day!
Looks delicious friend, thanks for sharing. :)
I can't wait to try this one! We love stew