Name: Authentic Ballymore Irish Lamb Stew
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 8
Cuisine: US
Ingredients: 2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 1/2 cup Irish stout (such as Guinness); 1 pound baby potatoes, halved or quartered if large; 1 pound carrots, peeled and cut into 1-inch pieces; 1 (8 ounce) package pearl onions, peeled; 4 cups lamb stock or low-sodium chicken broth; 2 tablespoons brown roux (or equal parts butter and flour, cooked until brown); 2 tablespoons chopped fresh parsley, for garnish

Savor the comforting embrace of this rich Irish Lamb Stew, a symphony of tender lamb and root vegetables simmered in a dark stout-infused broth. Perfect for a cozy night in or a festive gathering.

Follow The Directions

01

Step

Season the lamb pieces generously with salt and pepper. (5 minutes)

02

Step

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb in batches, being careful not to overcrowd the pot, and sear on all sides until nicely browned. Remove lamb and set aside. (15 minutes)

03

Step

Pour the Irish stout into the pot and deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the stout reduce slightly for about 1 minute. (2 minutes)

04

Step

Return the lamb to the pot. Add the potatoes, carrots, and pearl onions. Pour in the lamb stock to cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 2 hours, or until the lamb is very tender and easily pulls apart. (130 minutes)

05

Step

Stir in the brown roux to thicken the stew. Continue to simmer for another 10 minutes, stirring occasionally. (10 minutes)

06

Step

Stir in the chopped fresh parsley. Ladle the stew into bowls and serve hot. (2 minutes)

For a deeper flavor, marinate the lamb in the stout for at least 2 hours or overnight before cooking.
If you don't have pearl onions, you can substitute with 1 large onion, roughly chopped.
The stew can be made a day ahead. The flavors will meld together even more, making it even tastier the next day. Reheat gently before serving.
If you want to add more vegetables, consider turnips or parsnips for an authentic flavor.

Adrien Gottlieb

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