Irish Lamb Stew

By Diherbert

Ingredients

• 1 tablespoon oil
• 1 pound lamb, cut into bite sized pieces
• 1 onions, diced
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 1 Guinness (or other dark stout)
• beef stock
• 1 teaspoon rosemary, chopped
• 1 teaspoon thyme, chopped
• 1 bay leaf
• salt and pepper to taste
• 2 white potatoes, cut into bite sized pieces
• 4 carrots, cut into bite sized pieces
• 1 handful parsley, chopped

Preparation

Step 1

This begins with a pretty basic lamb stew that contained lamb, onions, carrots and potatoes. You could also add parsnips, rutabaga, barley, celery, etc. To get a lot of lamb flavor make sure to brown the meat really well. To make the lamb fall apart tender, braise it for several hours.
Servings: makes 4 servings

Directions

Heat the oil in a large pot.

Add the lamb and brown on each side.

Add the onions and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about 1 minute.

Sprinkle in the flour and stir.

Add the Guinness and enough beef stock to cover.

Add the rosemary, thyme, bay leaf, salt and pepper.

Bring to a boil, reduce the heat and simmer until the lamb is fork tender, about 1-2 hours.

Add the potatoes and carrots and some more beef stock to cover.

Bring to a boil, reduce the heat and simmer until they are tender, about 20 minutes depending on cut.