Serves 8
120 min
Irish Stout Lamb Stew
Recipe GLPRdce20291a0044c
A hearty, rustic Irish stew built on tender lamb chunks braised slowly with root vegetables, fresh herbs, and rich Irish stout beer. The beer adds depth and complexity while the vegetables create a naturally thickened, savory broth. Finished with bright peas and pearl onions for color and sweetness, this warming classic serves eight.
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Ingredients
2 slices bacon, chopped
2 pounds lamb from a leg of lamb, cut into 1-inch chunks and trimmed of excess fat and silver skin
1 medium onion, diced
1 stalk celery, diced
1 leek, rinsed, halved lengthwise, then sliced crosswise into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1 1/2 cups beef broth
1 (14-ounce) can Irish stout beer, such as Guinness
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 teaspoon cornstarch mixed with 2 teaspoons water
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup fresh parsley, chopped
Directions
In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until the fat is rendered and the bacon is crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
Working in batches to avoid overcrowding, add the lamb chunks to the hot bacon fat and sear on all sides until deeply browned, about 8–10 minutes total per batch. Transfer the browned lamb to a plate.
Add the diced onion, celery, and leek to the pot and sauté until they begin to soften and release their juices, about 4 minutes.
Pour in the stout beer, scraping up any browned bits from the bottom of the pot. Return the lamb and bacon to the pot.
Add the beef broth, carrots, parsnips, potatoes, thyme sprigs, rosemary sprigs, and bay leaf. Stir to combine.
Bring to a simmer, then reduce the heat to low. Cover and simmer gently for about 60 minutes, or until the lamb is very tender and the root vegetables are soft.
Stir the cornstarch slurry to recombine, then add it to the stew and stir constantly for about 1 minute to thicken the broth slightly.
Add the frozen peas and frozen pearl onions, and simmer for another 3–5 minutes until they are heated through.
Remove the thyme sprigs, rosemary sprigs, and bay leaf. Taste and season with salt and pepper as needed.
Ladle the stew into serving bowls and garnish with fresh chopped parsley. Serve hot.
