Irish Lamb And Potato Stew Recipe, Dublin Dream, and What the Wind Knows

Ingredients

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large potatoes, peeled and cut into chunks
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 4 cups beef or lamb broth
• 1 cup Guinness or other stout beer (optional)
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

• Brown the Lamb: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches, browning them on all sides. Remove the lamb from the pot and set aside.
• Sauté the Vegetables: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
• Add the Broth and Beer: Stir in the tomato paste, thyme, and bay leaves. Pour in the beef or lamb broth and the Guinness (if using), scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
• Add the Vegetables and Lamb: Return the browned lamb to the pot and add the potatoes, carrots, and parsnips. Stir to combine. Season with salt and freshly ground black pepper.
• Simmer the Stew: Cover the pot and reduce the heat to low. Let the stew simmer gently for 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
• Serve: Remove the bay leaves and discard. Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot, with crusty bread on the side if desired.