Authentic Irish lamb stew tastes even better with the addition of Guinness stout. Our chef and Irish tested lamb stew recipe is easy to follow and will make you feel like a pro the very first time you make it.
Cuisine: American, Irish
1/2lbbacon, thick cut, smoked recommended, cut in 1-2 inch pieces
1 1/2 lblamb, shoulder recommended, trimmed of fat and cut for stew
2tspground caraway seed (optional)
3onions, one large head (diced) and two medium heads (cut in bigger chunks)
2 1/2 cupsbeef broth
2cupscarrots, cut in bite sized chunks, if using baby carrots slice diagonally
8potatoes, medium-sized, cut into bite sized chunks
1cupfrozen peas (optional)
parsley, for garnish
Over medium heat render the fat from the bacon. Remove bacon pieces and drain on paper towel.
Turn the heat up to medium-high. Mix flour, salt, pepper and ground caraway seeds (if using) and coat the lamb chunks in the mix. Shake of excess and brown the lamb in the bacon fat. Work in batches and then set aside. Reserve 1 tbsp of the seasoned flour.
Lower the heat back to medium and saute the large, diced onion and the minced garlic. Once softened, dust with the reserved seasoned flour and cook for another minute.
Add the Guinness to deglaze the bottom of the pot and use a wooden spatula to scrape off all brown bits. Add the beef stock and bring to simmer.
Add the browned lamb pieces back to the simmering pot, then add the bacon pieces. Cover and simmer on medium-low for 1 1/2 hours.
Add the prepped potatoes, carrots and remaining two onions. Add the thyme and bay leaf. Stir, cover and simmer for another 20-25 minutes or until the veggies are soft.If using frozen peas, add them about 3 minutes before you turn off the heat.
Serve with white bread on the side and garnish generously with parsley. Pair with Guinness or other Irish stout.
You can grind caraway seeds using a pestle and mortar or a coffee grinder. If you use the latter, do not worry they might take on coffee flavors. Those are already present in the Guinness:)
Try to use lamb chunks cut in more or less uniform pieces for more even cooking. The same applies for the potatoes, carrots and onion.
Be sure to brown the chunks of lamb on all sides.
If using fresh peas, add them a few minutes earlier than the noted time for frozen peas which have been blanched.