Chase the winter chill away with a winter warmer favorite
March always brings a bit of warm weather setting the mood for spring, then gives us a dose of reality with low temps and just a touch of winter chill. A good hearty Irish stew is good for the bod, warms the bones and tastes amazing.
Irish Lamb Stew
- 1/2 cup all-purpose flour
- coarse salt and ground pepper
- 3 pounds boneless lamb stew meat, trimmed of excess fat and cut into 2-inch cubes – preferably shoulder
- 3 tablespoons canola or oil of your choice
- 3/4 teaspoon dried thyme
- 1 1/2 cups Guinness
- 1 1/2 pounds medium new potatoes, peeled and quartered
- 1-pound carrots, peeled and cut 1/2-inch thick, diagonally
- 3 tablespoons chopped, fresh parsley
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer and 1 1/2 cups water. Cover; simmer until lamb is tender. 1 to 1 1/2 hours.
- Add potatoes, carrots and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.