Irish Lamb Stew
This recipe is not only a traditional St. Patrick Day feast, but it is something to serve on cold arctic days like the last week of February here in Wisconsin …
½ cup flour
coarse salt and ground black pepper
3 pounds boneless lamb stew meat, shoulder best, trim excess fat and cut into 2-inch cubes
3 tablespoons olive oil
1 large onion, chopped or 2 tablespoons minced onion
¾ teaspoon dried thyme
1-1/2 cup dark beer
1-1/2 pounds red potatoes, quartered ( I do not peel them)
1 pound carrots, peeled and cut into ½ thick slices
3 tablespoons chopped fresh or dried parsley
- In large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour ¼ cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion, cook, stirring occasionally until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer and 1-1/2 cups water. Cover; simmer until lamb is tender, 1 to 1-1/2 hours.
- Add potatoes, carrots, and ½ cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.