Last year, we were in Tybee Island/Savannah, Georgia – one of the biggest St. Paddy’s Day celebrations in the country – and I didn’t even have a green shirt to wear. In walking the dog, Chris has pointed out every single house that has decorated for the holiday. I have approximately zero things to decorate or put out to celebrate, despite the hints. Usually when I make an Irish dinner for my (once) red headed, Irish husband it’s the classic boiled cabbage and potatoes with some ham. And then he suggested Lamb Stew this St. Patrick’s Day – and my mind is changed. It took a giant snow storm, and this dish, the epitome of cozy and warm. Next year, there will be leprechaun’s hanging in the windows.
When it comes to hearty and comforting dishes, few can rival that rustic charm of Irish Lamb Stew. This dish holds a special place in Irish culinary tradition, embodying warmth, simplicity, and a deep connection to the land. We’ve done Ireland before on the Global Kidchen as well (Guiness Braised Short Ribs) – and I’m realizing there’s a different theme to Irish cooking that I’m also a fan of.
Irish Lamb Stew
Ingredients:
- 2 lbs. lamb leg, diced into small cubes
- 3 carrots, sliced
- 1 lb. baby potatoes, diced
- 1 onion, diced
- 32 oz. beef broth.
- 1 can Guiness (or any dark beer)
- 6 tbsp. butter
- 3/4 c. flour
- 1/2 tsp. dried thyme
- 2 bay leaves
- 1 sprig rosemary, cleaned and chopped
- pinch of salt and pepper
Directions:
- Start by browning the lamb pieces – about 5 minutes, but can be more depending on the size of the cubes. Once cooked through, remove the meat and keep to the side.
- Add in the vegetables and soften for about 10 minutes. Remove veggies from the heat as well.
- Add in butter and flour to create a roux.
- When the roux starts to lightly brown begin by adding half a can of the beer. Scrape the bottom to glaze the pan.
- It will look like thick gravy, but continue adding liquids to get that stew consistency. Alternate, half the broth, stir, remainder of the beer, stir, remainder of the broth. Allow several minutes between each addition to assess the desired consistency.
- Add in rosemary, thyme, bay leaves, salt and pepper, veggies and meat. Cover and allow to simmer for 30 minutes
