IRISH LAMB STEW
This classic comforting stew is bound to warm your belly. We keep this recipe traditional by using lamb, root vegetables and a strong stout beer.
Yield: Serves 4.
July 02, 2019
- 2 1/2 tbsp canola oil, divided
- 1 1/2 lb (0.75 kg) boneless lamb, cut into 1 inch cubes
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup cubed carrots (1 inch)
- 1 cup cubed parsnip (1 inch)
- 1 cup cubed turnip (1 inch)
- 1 clove garlic, finely chopped
- 2 bay leaves*
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 4 cups no-salt-added chicken broth
- 1 1/2 cups stout or other strong dark beer
- 1 cup cubed peeled potato (1 inch)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- 2 tsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Add lamb in batches and brown on all sides.
- Transfer lamb to a plate; set aside.
- Heat remaining 1 tbsp oil in same Dutch oven over medium heat. Add celery, onion, carrots, parsnip and turnip; sauté until softened, about 8 - 9 minutes.
- Add garlic and bay leaves; sauté for 2 minutes.
- Add butter and cook, stirring, until butter is melted. Add flour and cook, stirring, for 2 minutes.
- Add broth, 1 cup at a time, cooking and stirring constantly. Gradually stir in stout.
- Return lamb and any accumulated juices to Dutch oven; stir to combine. Bring to a boil.
- Reduce heat and simmer, covered, stirring occasionally, until lamb is tender, about 45 - 60 minutes.
- Add potato and stir to combine; simmer, uncovered, stirring occasionally, until potato is tender, about 25 - 30 minutes. Remove from heat; remove and discard bay leaves.
- Stir in parsley, rosemary, lemon juice, salt and pepper.
729 calories, 42.7 g fat, 43.9 g protein, 36.8 g carbohydrate, 5.4 g fibre, 1103 mg sodium
*Ingredient not included in nutritional analysis.