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Irish Stout Lamb Stew

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Level: Easy

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Description

Celebrate St Patrick’s Day with a hearty Irish Stout Lamb Stew that’s slow-simmered on top of the stove with red potatoes, carrots, onions, and a wonderfully smoky stout beer.

Ingredients

  • 3 Tablespoons Olive Or Vegetable Oil
  • 2 pounds Lamb Stew Meat Or Lamb Shoulder, Preferably Grass-fed, Cut Into 2-inch Pieces
  • 2 Tablespoons Flour
  • 1 whole Medium Onion, Peeled And Diced
  • 6 whole Medium Organic Whole Carrots, Scrubbed Well And Diced
  • 1 clove (Large) Garlic, Minced
  • 1 teaspoon Dried Thyme
  • 12 ounces, fluid Dark Stout Beer
  • 3 whole Small Organic Red Potatoes, Scrubbed Well And Quartered
  • 2 cups Good Quality Beef Stock, Homemade Or Store Bought

Preparation

In a large heavy-bottomed pot, heat 1 tablespoon oil over medium-high heat. Dust lamb with flour and add about 1/3 of the lamb to the hot oil in the pan and sauté until browned. Remove from pan and set aside. Repeat process two more times with the remaining oil and lamb. Set all cooked lamb aside.

Turn down heat to medium, adding a little more oil to the pot if needed. Add diced onion and carrots and sauté for about 5 minutes, or until onions are lightly browned. Add minced garlic and dried thyme, stir and cook for another minute. Turn heat back up to medium-high, add beer and stir until slightly reduced. Add potatoes, lamb, and beef stock. Bring to a boil then reduce heat to low and simmer for 2 hours, or until lamb is very tender.

Enjoy with some soda bread or spotted dog and extra bottles of stout beer!

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