Irish Lamb Stew
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours
1 tablespoon oil
1 pound lamb, cut into bite sized pieces (I did 1 pound and 1/4)
2 tablespoons flour
1 Guinness (or other dark stout)
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
Add the lamb and brown on each side. You wanna sear them pretty good so they hold in their own delicious juices and get really tender.
Sprinkle in the flour and stir.
Add the Guinness and enough beef stock to cover.
Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours. Braise it. Braise it goooood. Your liquid will reduce and this is what it should look like. This is why you will need lots more stock later!
Plate and garnish with chopped parsley.
Before I forget, here is the quick and easy recipe for the bread! This is a picture of how mine turned out.
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats
1 cup buttermilk
1. Mix the flour, baking soda, salt and rolled oats in a bowl.
2. Mix in the buttermilk and form a dough.
3. Shape the dough and place it on a baking sheet or in a loaf pan. I used a disposable large loaf pan.
4. Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).
I hope your stew turns out perfect! Again, feel free to ask any questions you may have. I hope everyone has a delicious and fun St. Patrick’s Day weekend!
"For each petal on the shamrock; this brings a wish your way; good health, good luck and happiness; for today and every day"
xoxo, Tiny Taster