IRISH STOUT LAMB STEW – Tender lamb cooked in Irish stout with carrots, pearl onions, peas, and potatoes. What could possibly go wrong?
IRISH STOUT LAMB STEW
— 1 leek, rinsed, sliced lengthwise then crosswise into 1/2” pieces
— 1 stalk celery, diced
— 1/2 medium onion, diced
— 2 slices bacon, chopped
— 2 pounds (ca. 907 g) lamb from a leg of lamb, chunked into 1” pieces, excess fat and silver skin trimmed
— 2 parsnips, peeled and cut into 1/2” pieces
— 2 carrots, peeled and cut into 1/2” pieces
— 1 14 ounces (ca. 529 g) can of Irish stout beer, such as Guinness
— 4 small red skinned potatoes, quartered
— 4 sprigs thyme
— 2 sprigs rosemary
— 1 bay leaf
— 1 1/2 cups beef broth
— One tsp cornstarch mixed with 2 tsp water
— 1 cup frozen peas
— 1/4 cup chopped parsley
— 1 cup frozen pearl onions
Preheat oven to 325 degrees.
Brown the diced bacon in a large Dutch oven over medium high heat. Place the crisped bacon on a paper towel-lined plate. Set aside.
Brown the lamb in a Dutch oven in two or three batches, using bacon fat to sear the meat. To brown all sides of the lamb chunks, use tongs to turn them over.
Return all the lamb to the saucepan, along with the leeks, celery, and onion. Cook for 3-4 minutes over medium heat, or until vegetables soften. Add the parsnips, carrots, and potatoes in chunks.
Add the thyme and rosemary to the pot after tying a piece of string around them. Then, add the bay leaves, broth, and stout to the pot. Bring to a boil, then transfer to the oven with the lid snugly on the pot. Cook for 2 1/2 hours at 350 °F.
To slightly thicken the sauce, remove the saucepan from the oven and toss in the cornstarch and water combination. Place the top back on the saucepan and mix in the peas and pearl onions to warm them through. Garnish with chopped parsley and the bacon that was set aside.
Serve over mashed potatoes or in a large soup bowl with crusty bread to soak up all the gravy’s taste!