Irish Stew
Equipment
- Dutch oven
Ingredients
- 3 tbsp olive oil
- 2 lbs lamb shoulder or beef chuck
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 onion
- 3 leeks
- 3 garlic cloves
- 3 tbsp flour
- 22 oz Guinness Beer
- 2 cups beef broth
- 4 carrots
- 2 potatoes
- 3 sprigs fresh thyme
Instructions
- Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
- Heat2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
- Lower heat to medium and add remaining tablespoon of olive oil.
- Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
- Add the Guinness beer, stirring and scraping up browned bits on bottom of pan then add beef broth.
- Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
- If the lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for a further 30 minutes until lamb falls apart and the sauce has reduced and thickened.
- Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.
Notes
If you don't want to use Guinness beer, simply substitute it with 2-1/2 cups water mixed with 2 beef bouillon cubes and a tablespoon Worcestershire sauce.
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