Irish Lamb Stew Recipe
This Irish lamb stew recipe has tender lamb, carrots, and potatoes simmered in a rich, savory broth with Guinness and fresh rosemary.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Slow cooker
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 3 lb lamb shoulder, (well-trimmed and cut into 1½-in (4-cm) pieces)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable or olive oil
- 2 medium yellow onions (cut into 1½-in (4-cm) chunks)
- 6 cloves garlic, (peeled and smashed)
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup Guinness
- 3 cups beef broth
- 2 cups water, (plus 2 tablespoons more for cooking onions and garlic)
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
- 4 large carrots, (peeled and cut into 1-in (2.5-cm) chunks on the diagonal)
- 1 lb small white boiling potatoes ((baby yukons), cut in half)
- 1 cup frozen peas
