Who doesn’t love delicious baby animals?

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You can almost taste the delicious, tender cruelty in this succulent stew.

I am a foodie. I love exploring food, tastes, textures, colors, everything about food. I run a blog with my sister (mostly it’s me doing the work) and Ryan Thomason asked me to give WPR a go. I’d love to write about foods, especially new items seen on the market. I work in a grocery store so I see a lot of interesting new products. I do most of my own cooking so many of these recipes will be much healthier than, say, a Double Down (am I right, Ryan?).

    Irish Lamb Stew

  • 1/2 cup all purpose flour
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 pounds lamb stew meat, depending on taste ( I suggest Utah’s Own Morgan Valley Lamb)
  • 3 Tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 can (1 pint) stout beer, like Guinness or Murphy’s
  • 1 teaspoon ground thyme
  • 1 teaspoon sugar
  • 1 pound new potatoes, quartered
  • 1 pound carrots, peeled and cut into 1/2 inch pieces
  • 1/2 to 1 cup water or broth
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley

Step 1

In large bowl, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper. Toss lamb pieces in flour until well coated, shake of excess flour and discard leftover flour. Heat the oil in a large soup pot over medium heat. In batches, brown the lamb on all sides. Transfer browned lamb to a bowl.

Step 2

Add onions and 1/4 cup stout to pot and cook over medium heat about 10 minutes, scraping up the tasty brown bits from the bottom of the pan. Return the lamb to the pot and stir in remaining stout, thyme, sugar, remaining salt and pepper. If needed add more liquid, enough to just cover the lamb. Cover and simmer about 1 1/2 hours until lamb is tender.

Step 3

Add potatoes, carrots and 1/2 cup water or broth. Cook, covered, 30 minutes or until potatoes are tender. Stir in peas and parsley and simmer until peas are warmed through. Soup’s on!

Originally posted on Duex Sisters Food Blog.

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