Irish Lamb Stew with Stout | Wild Fork

Name: Irish Lamb Stew with Stout | Wild Fork
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3-4 servings
Ingredients: As needed Lamb Stew Meat; to taste butcher salt and pepper; 2 Tbs. Irish or Regular Butter; 2 large White Onions, cut in wedges; 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; 2 cups Beef Stock

Prep Time 30 MinCook Time 60 MinServings 3-4

Simmer a hearty Irish lamb stew with stout for a warming, deeply flavored classic that's the ultimate comfort food.

PLU WF PLATED Irish Lamb Stew Specialty Meats

INGREDIENTS

2 Tbs. Irish or Regular Butter
2 large White Onions, cut in wedges
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
2 cups Beef Stock

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, beef stock, 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.