What better way to get in the Irish spirit of St. Patrick’s day than with a bowl of delicious and hearty Irish lamb stew? This stew contains lamb, stock, Guinness beer, and a lot of roasted root vegetables. This is a healthy, hearty, and incredibly delicious stew that you will definitely want to make more than once per year. It may even become your family’s favorite recipe to eat on cool nights.
Ingredients:
- 4 tablespoons olive oil
- 3 pounds lamb shoulder, cut into 1 inch cubes
- 1 pint button mushrooms, sliced
- 1 large yellow onion, chopped
- 4 ounces unsalted butter
- ½ cup flour
- 3 cups beef stock
- 1 cup Guinness stout beer
- 1 14.5 oz. can diced tomatoes
- 2 large parsnips, peeled and cut into 2-inch long pieces
- 2 large carrots, peeled and cut into 2-inch long pieces
- 1 pound Yukon gold potatoes, cut into 2-inch pieces
- 4 cloves of garlic, halved
- 3 sprigs fresh rosemary, plus 1 tablespoon chopped rosemary
- Salt
- Pepper
- 1 cup frozen peas
Directions:
1. Preheat the oven to 400ºF.
2. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil. Once the oil is hot, add the lamb and brown on all sides. Remove the lamb from the pot and set to the side.
3. Add the mushrooms and onions and saute until the mushrooms are tender and the onions are translucent.
4. Add the butter to the pot and allow to melt. Add the flour to the butter to make a roux. Lower the heat to low, and cook the roux until it is brown, around 15 minutes. Now whisk in the beef stock and beer. Add the canned tomatoes, and lamb that had been set aside, bring to a simmer, and cover. Simmer covered for 1 ½ hours.
5. While the lamb is simmering, combine the carrots, potatoes, parsnips, and garlic in a large bowl. Add the remaining 2 tablespoons olive oil, rosemary sprigs, salt, and pepper. Toss to cover all of the vegetables. Pour the vegetables on a roasting pan that has been covered with parchment paper.
6. Put the roasting pan into the 400º F oven. Roast the vegetables for 45 minutes, stirring them to brown on all sides every 20 minutes. At the end of 45 minutes, the vegetable should be tender.
7. Take the vegetables out of the oven, and pick out the sprigs of rosemary.
8. Add the roasted vegetables and frozen peas to the stew, cook for 10 to 15 minutes. Add the chopped rosemary, salt and pepper.
9. Serve and enjoy!
This recipe makes 6-8 servings.
