Reister Farms

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Pub Style Irish Lamb Stew

1 ½ lbs diced lamb (shoulder or leg is best)

Butter clarified, 3 ounces

4 cloves of garlic

2 Tb tomato paste

Guinness Beer-1 can

Lamb or Beef Stock – 64 oz. (2 boxes Pacific Natural Beef Stock works well)  

Roux: Butter, Clarified – 2 ounces Flour

Potatoes – ½ inch diced, 1 pound

4 large carrots – peeled and diced

1 white onion - diced Flat leaf parsley,finely chopped

¼ cup Green onion finely sliced – ¼ cup  

In a heavy-bottomed pot, heat the butter. Add lamb and garlic; cook until browned.  Drain off any excessive amount of rendered fat.  Deglaze with beer; simmer for 3 minutes.  Add stock; bring to a boil.  Reduce heat and cover. 

Simmer gently 1 ½ hours until meat is fork tender.   Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently.  Add potatoes, carrots and onions; simmer until vegetables are tender.  Add salt and pepper to taste.  

To serve:  Spoon lamb stew into bowls.  Garnish with a liberal sprinkling of chopped parsley and green onion.  Serve with warm slices of bread.

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