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 http://cookingwithauntjuju.com/2015/03/15/irish-lamb-stew/
Ahhhh Judi, just in time for the season eh! Love anything lamb, and your stew with the Guinness looks so inviting.
Thanks Loretta – the stew was really good mainly to that good sauce with Guinness 🙂
This is a very delicious looking stew Juju. We can team this with almost anything, rice, pasta, flat breads or breads . Besides chicken we like to use tender lamb meat. I will try making this stew in a pressure cooker. Thank you for sharing ☺
Thanks Skd – it would go great with all that you mentioned, I just favor these noodles with it and so does my family. Also, you can use any veggies you want 🙂
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This looks like a perfect stew, Judi… a fabulous, traditional version! Love the addition of Guinness!
Guinness did give the stew some great flavor – I mean 2 cups – yes!!! Just looked at your Guinness cakelets and maybe I will have time to make some 🙂
It sounds so good with the lamb! I just made my Beef Guinness Stew! I wish we could trade half for half and each have both!:)
It was very good – I just checked out your recipe (the last one at FF) and I sure do wish we could share. Guinness is great in a stew 🙂
I’m drooling! 🙂 I do love good and hearty Irish stew! Happy St.Patrick’s Day, dear Juju!
Thanks Mila – it’s a great stew I should make more often. Happy St. Pat’s Day and Happy FF 🙂
Aunt Juju, your stew looks so mouth-watering! Thanks for for sharing here at FF. 🙂
Thanks Jhuls – it’s perfect for the cold weather we have been having here in Michigan.