This is an old recipe of mine and since this is “lam1”, or my first lamb recipe, from my previous computer file, it is very old. I use to fix this to celebrate St. Patrick’s Day but Corned Beef became the favorite. Yes, I have a little Irish heritage (Maclean clan) but also Scottish, English and German so I like to celebrate many holidays via food especially.
Irish Lamb Stew
- 2 lbs. shoulder of lamb, cut into 1-inch cubes (some times it is difficult to get this cut of meat so use lamb shanks)
- 2 tbsp. olive oil, divided
- 1 large onion or more, sliced
- 4 carrots, cut into pieces
- I did add some celery, cut into pieces but I will not include this next time I make it
- 4 potatoes, peeled and quartered
- 2 large cloves garlic, minced
- 1-2 tsp. salt (I always go for the lower amount)
- 1 tsp. sage, thyme or savory
- 1 tsp. worcestershire sauce
- 1 bay leaf
- 1/2 tsp. pepper
- 2 cups Guinness extra stout beer
- 1 cup beef stock (might need more)
- 6 tbsp. flour mixed with 1/2 cup water
Divide the lamb cubes and brown half of them in 1 tbsp. olive oil; remove to a bowl and brown the other cubes in another tbsp. of olive oil until the meat is nicely browned. Add the onions, carrots and celery and cook for about 10 minutes. Add the potatoes and garlic and cook for another 5 minutes. Add the lamb and rest of the ingredients except for the flour mixture. Cook for about 45 minutes or until the meat is tender and the vegetables are cooked.
Stir in the flour mixture and cook until thickened.
Serve over some egg noodles such as Yoder’s (below) Kluski, or yolk free egg noodles.
Recipe by cooking with aunt juju