2 Tbs. Irish or Regular Butter
2 large White Onions, cut in wedges or 1 bag WF Chopped Onions
2 large Carrots, peeled and cut in cut in 2” pieces
1 cup Dark Irish Beer (Stout)
2 large sprigs of Thyme
1 Bay Leaf
1 ½ lbs. Red Potatoes, cut in large chunks 3” thick
2 Tbs. All-purpose flour
¼ cup water
2 Tbsp. Fresh Parsley, chopped
LET'S GET COOKING!
Preheat oven to 350 °F. Season lamb cubes with Butcher Salt and Pepper.
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.
Add the onions and carrots to the Dutch oven. Stirring often, cook the vegetables until onions are transparent, and carrots are slightly caramelized.
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.
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.