Irish lamb stew
dinner recipes

Great Irish lamb stew, an easy to follow recipe

Irish lamb stew

Prep Time1 hr
Cook Time2 hrs
Course: Main Course
Keyword: irish lamb stew, irish stew recipes, lamb recipe
Servings: 6

Ingredients

  • 150 g bacon, cubed
  • 1 kg leg of lamb/rump
  • 3 tbsp flour
  • 2 onions
  • 3 cloves garlic
  • 400 g potatoes(floury) Only use the potatoes if you don't want to serve the meal with pasta or french fries. Then change the potatoes with pasta or fries and serve them separately.
  • 200 g carrots
  • 100 g celery
  • 200 g parsnip
  • 500 ml sout beer (Guinnes)
  • 50 g tomato purée
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • As needed salt and pepper

Instructions

  • Clean the carrots, celery, parsnips, and potatoes and chop into equal-sized pieces of about 1cm
  • Fry the bacon in a cast-iron pan.
  • Use a wire skimmer to spoon the crispy bacon out of the pan.
  • Chop the lamb into 2x2cm pieces.
  • Sprinkle the flour and salt and pepper over the lamb pieces. Make sure the meat is evenly coated.
  • Brown the meat in the bacon fat in batches and set aside in a container.
  • Finely chop the onion and crush the garlic.
  • Gently fry the onion and garlic until they start to lightly caramelize.
  • Add the rest of the vegetables and the tomato purée and fry briefly.
  • Deglaze the pan with the beer and bring to the boil.
  • Add the rosemary, thyme, and bay leaves.
  • Return the meat to the pan.
  • Simmer on a low heat for about two hours.
  • Season to taste with salt and pepper.

Best Irish lamb stew you’ll ever try!

Ireland is known for its great quality lamb. In this stew, the sweet notes of the meat are complemented by carrots and parsnips.

Irish lamb stew

Some serving suggestions:

  • As a dish on its own.
  • As a filling for a savory Irish pie.
  • As a base for a salpicon.
  • Amazingly paired with some french fries.
  • Great with potato croquettes.
  • This even pairs great with all kinds of pasta.

Irish lamb stew

Prep Time1 hr
Cook Time2 hrs
Course: Main Course
Keyword: irish lamb stew, irish stew recipes, lamb recipe
Servings: 6

Ingredients

  • 150 g bacon, cubed
  • 1 kg leg of lamb/rump
  • 3 tbsp flour
  • 2 onions
  • 3 cloves garlic
  • 400 g potatoes(floury) Only use the potatoes if you don't want to serve the meal with pasta or french fries. Then change the potatoes with pasta or fries and serve them separately.
  • 200 g carrots
  • 100 g celery
  • 200 g parsnip
  • 500 ml sout beer (Guinnes)
  • 50 g tomato purée
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • As needed salt and pepper

Instructions

  • Clean the carrots, celery, parsnips, and potatoes and chop into equal-sized pieces of about 1cm
  • Fry the bacon in a cast-iron pan.
  • Use a wire skimmer to spoon the crispy bacon out of the pan.
  • Chop the lamb into 2x2cm pieces.
  • Sprinkle the flour and salt and pepper over the lamb pieces. Make sure the meat is evenly coated.
  • Brown the meat in the bacon fat in batches and set aside in a container.
  • Finely chop the onion and crush the garlic.
  • Gently fry the onion and garlic until they start to lightly caramelize.
  • Add the rest of the vegetables and the tomato purée and fry briefly.
  • Deglaze the pan with the beer and bring to the boil.
  • Add the rosemary, thyme, and bay leaves.
  • Return the meat to the pan.
  • Simmer on a low heat for about two hours.
  • Season to taste with salt and pepper.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: