Recipe:Irish Lamb Stew with Stout

Cooking
Directions

1. Preheat oven to 350 °F. Season lamb cubes with Butcher Salt and Pepper.

2. Melt butter in a Dutch oven over medium heat on the stove. When butter begins to sizzle, add lamb cubes. Working in batches, brown meat on all sides. Using a large spoon, remove lamb and set aside on a platter.

3. Add the onions and carrots to the Dutch oven. Stirring often, cook the vegetables until onions are transparent, and carrots are slightly caramelized.

4. Add the potatoes, demi-glace, stout, thyme, and bay leaf. Bring to a simmer. Add lamb and cover with a lid. Transfer to preheated oven. Bake for 1 hour or until meat is tender. Uncover and return to stove.

5. To thicken sauce: In a small bowl, whisk together flour and water. Add to stew using a whisk and cook until slightly thickened. Add parsley and serve. • USDA recommends cooking meat to an internal temperature of 145 F.