Irish Lamb Stew ☘️

Looking for some traditional Irish Stew to celebrate St Patrick‘s day tomorrow?

Try out this savory stew. With a bit of crusty bread on the side it’s hard to go wrong with this meal.

Start off with either 1lb cubed lamb stew meat or 1lb leftover lamb roast.

To prepare stew meat heat 3 tbsp olive oil in a Dutch oven or heavy bottomed stock pot. Pat dry cubed meat and place in olive oil. Season with salt. Sear meat cubes in the bottom

of your pot 2-3 minutes.

Flip and sear again 2-3 minutes.

Remove meat from pan an set aside.

Leave fat and oil in place to sauté the vegetables.

Add 1 large carrot chopped, 1 large onion chopped, and 1 jalapeño diced with seeds removed.

Season with 1 tsp salt, 1 tsp black pepper and 1tbsp garlic powder. Sauté until onions begin to turn translucent.

Add 4-5 tablespoons of flour to cooking vegetables. Stir and allow to cook until no you longer smell raw flour.

Add 1qt lamb bone broth(or any other type of broth) to pot.

Mix and simmer until any chunks of flour are gone.

Stir in 1 qt of stewed tomatoes and one 12-14 oz beer.

Traditionally, Guinness is used for Irish stew however I just use whatever dark stout I happen to have on hand.

Cover and bring to a boil for 5-10 minutes.

Add 3 cups of cubed red potatoes and simmer uncovered for 1 hour.

Serve an enjoy with crusty sourdough or artisan bread.

We also love to throw in some citrus as a side for this stew. It adds some fresh and light flavors to contrast the stew and bread.

And we like to add a little orange to our St. Patrick‘s day festivities, we are protestant after all!