Irish Lamb Stew with Guinness
A hearty Irish Lamb Stew with a Guinness gravy, and plenty of fresh, flavorful veggies. Perfect for St. Patrick's Day, or whenever you need a warm bowl of comfort.
Ingredients
- 2 tbsp olive oil divided
- ¾ lb lamb stew meat (leg, sirloin, or shoulder) cut into 1-inch cubes
- Kosher salt and pepper
- 1 small red or yellow onion roughly chopped
- 6 cloves garlic chopped
- 1 rib celery roughly chopped
- 5-6 medium sage leaves chopped
- 2 tsp rosemary chopped
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 11.2-oz Guinness extra stout beer
- 4 oz (1 large) carrot cut into ½-inch pieces
- 14 oz (3 medium) red potatoes cut into 1-inch pieces
- 4 oz (1 medium) parsnip cut into ½-inch pieces, or substitute carrot
- 6 oz ¼ head green cabbage roughly chopped
- Irish soda bread and butter optional, for serving
- Parsley for topping
Instructions
- Preheat oven to 350°. In a Dutch oven heat 1 tbsp olive oil over medium heat. Sprinkle lamb with salt and pepper. Add to the pot and sear for 1-2 minutes, or until lightly browned, on top and bottom. Remove to a plate.
- Add 1 tbsp olive oil to the pot. Add onion, garlic, celery, sage, and rosemary. Cook for 3-4 minutes until vegetables start to soften.
- Add ½ tsp salt, ¼ tsp pepper, flour, and tomato paste and mix until combined. Mix in Guinness.
- Add carrots, potatoes, parsnips, cabbage, and lamb. Bring to a simmer then cover and remove from heat. Transfer to oven for 1 hour, or until meat and vegetables are tender
- Toast and butter bread, if desired, just before serving. Divide stew into bowls and top with parsley.