Irish Lamb Stew | Recipes & Menus | Blue Flame Kitchen

Ingredients

• ​2 1/2 tbsp canola oil, divided
• 1 1/2 lb (0.75 kg) boneless lamb, cut into 1 inch cubes
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup cubed carrots (1 inch)
• 1 cup cubed parsnip (1 inch)
• 1 cup cubed turnip (1 inch)
• 1 clove garlic, finely chopped
• 2 bay leaves*
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 4 cups no-salt-added chicken broth
• 1 1/2 cups stout or other strong dark beer
• 1 cup cubed peeled potato (1 inch)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 2 tsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp freshly ground pepper