Irish Stew
 
 
If you haven't tried lamb before, this stew using ground lamb is a nice introduction to the meat. Also since the meat is ground, rather than in stew cubed form, this stew is really quick to make. And...y'all, come on...it has BEER in it. Enough said.
Author:
Recipe type: Irish Stew
Ingredients
  • 1 pound ground lamb
  • 2 cups carrots, sliced
  • 1½ cups frozen pearl onions, thawed
  • 12 ounces new potatoes, halved
  • 2 tablespoons tomato paste
  • 5 cloves garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon dried marjoram
  • ⅓ cup all-purpose flour
  • 1 cup dark beer, such as Guinness
  • 4 cups beef stock
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
  • Fresh parsley, as garnish
Instructions
  1. In a large Dutch oven, or large stockpot, over medium high heat, sauté the ground lamb until browned; being careful to not break the pieces up too small. About 8 minutes.
  2. With a slotted spoon, remove the lamb from the pot to a paper towel lined bowl.
  3. Add the carrots, onions and potatoes to the pan drippings and sauté for about 5 minutes.
  4. Stir in the tomato paste, garlic, rosemary, thyme and marjoram.
  5. Cook for about 2 minutes.
  6. Stir in the flour, coating all the vegetables and continue to cook for about 3 minutes.
  7. Deglaze the pot with the beer.
  8. Stir in the stock, bay leaf, Worcestershire sauce and Dijon.
  9. Season with salt and pepper, to taste.
  10. Bring to a boil.
  11. Cover and continue cooking until the vegetables are fork-tender.
  12. Remove the lamb from the bowl and stir it back into the stew.
  13. Continue cooking for about 5 minutes, to reheat the lamb.
  14. Serve in warmed bowls and garnish with chopped parsley
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/irish-stew/