Irish Stew Recipe
Hearty stew with lamb, mutton, or beef, and root vegetables, flavored with dark beer.
Ingredients
Scale
- 2 lbs boneless lamb roast (can also use mutton or beef)
- 2 Tablespoons cooking oil (I use light olive oil)
- 1 yellow onion
- 4 large carrots
- 2 parsnips
- 2 lbs red potatoes
- 6 cloves garlic
- 16 oz. Guiness beer, or your preferred beer (can also sub beef broth)
- 5 cups beef broth
- 8 oz, tomato sauce
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 3 sprigs of thyme
- 4 bay leaves
Instructions
- Cut lamb into 1-2 inch chunks, trimming off any excessive fat or gristle you find in the process
- Heat 1 tablespoon of oil in a large (at least 6 quart) dutch oven
- When oil is hot enough to sizzle, begin searing lamb roast chunks, working in batches if you need to. Stir them around to brown them on all sides, but don’t try to cook them through – you just want to sear them.
- Remove seared lamb from pan, and set aside in a bowl or other suitable container
- Add second tablespoon of oil
- Dice onion, and add to pan, sautéing until transluscent
- While onion sautés, mince garlic, peel and dice carrots and parsnips into 3/4 inch chunk, and dice potatoes into 3/4-1 inch chunks
- When onions are translucent, add garlic, carrots, and parsnips to pot, and stir, continuing to sauté for another 2-3 minutes
- Add potatoes, beer, beef broth, tomato sauce, Worcestershire sauce, salt, and pepper, and stir together
- Top with thyme and bay leaves
- Cover with lid, and bring pot to a simmer.
- Simmer until done through – 30-45 minutes.
- You can also opt to pour the soup into a slow cooker and let continue to simmer all afternoon. I definitely find that mutton can be a bit tough, and can benefit from 2-3 hours of simmering, as opposed to simply cooking until it’s done, as you might with lamb or beef.
Find it online: https://frugalfarmwife.com/article/irish-stew-recipe/