This. This stew is so darned good! Another, and probably last, in my prepare-you-to-bust-out-the-Irish posts for Saint Patrick’s Day. While I have made this stew with ground lamb, you can substitute beef. But, don’t. The lamb just makes it!
As I have said before, Mr. Saucy and I are huge lamb fans. Huge. So much so, we bought a lamb and a half to put in the freezer. I realize that many people don’t eat lamb, but I encourage you to try it. Most grocery stores now carry ground lamb, as well as some other cuts such as loin chops and racks of ribs.
I found this recipe in my most recent copy of Cuisine at Home and decided to give it a shot, since it was a much quicker version than the one I normally make. I’ll admit, I altered it somewhat, as their version just seemed like it would be bland. I was happy I did and it was even better, the next day, warmed for lunch.
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.
Bust out the Guinness, some lamb, root vegetables, a few herbs, your shamrock top hat (be honest, you have one, I know!) and celebrate Saint Patrick’s Day in style!
I’d say, “Luck o’ the Irish to ya’!” but really…that’s kind of bad luck, if you think of their history. So, instead…no blarney, this is good. Try it.
- 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
- 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.
- With a slotted spoon, remove the lamb from the pot to a paper towel lined bowl.
- Add the carrots, onions and potatoes to the pan drippings and sauté for about 5 minutes.
- Stir in the tomato paste, garlic, rosemary, thyme and marjoram.
- Cook for about 2 minutes.
- Stir in the flour, coating all the vegetables and continue to cook for about 3 minutes.
- Deglaze the pot with the beer.
- Stir in the stock, bay leaf, Worcestershire sauce and Dijon.
- Season with salt and pepper, to taste.
- Bring to a boil.
- Cover and continue cooking until the vegetables are fork-tender.
- Remove the lamb from the bowl and stir it back into the stew.
- Continue cooking for about 5 minutes, to reheat the lamb.
- Serve in warmed bowls and garnish with chopped parsley