SERVES 4
Ingredients
- 2 lbs lamb shoulder cut into 1 1/2″ pieces
- salt & pepper
- 2 tablespoons vegetable oil divided
- 1 large onion sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 bottle Guiness beer
- 3 carrots chopped into 3″ pieces
- 2 large potatoes about 1 1/2 lbs
- 4 cups beef broth
- 2 sprigs thyme or 1/2 teaspoon dried
- 1/4 cup parsley
Instructions
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Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
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Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.
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Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
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Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
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Simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender.
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Stir in parsley and serve with Irish Soda Bread.
Recipe Notes
If you’d prefer a thicker stew, combine 2 tablespoons cornstarch with 2 tablespoons water. Add to the boiling stew a little bit at a time while stirring until it reaches desired consistency.