irish lamb stew
- 600g lamb shoulder (or neck)
- 2 to 3 tbs flour
- 2 teaspoons fennel seed (ground)
- 2 to 3 baby carrots chopped into bite-sized chunks
- 5 to 8 potatoes
- 2 large onions, quartered
- 3 cloves garlic minced
- 1 celery minced
- 1 can of Guinness 600ml beef stock Salt and Pepper 4 – 5 sprigs thyme Fresh Parsley (garnish).
How to make irish lamb stew
- Mix flour, salt, and pepper into the meat. Brown this batch. Reduce heat to medium. To deglaze the pan, add a little oil or water to the pan. Scrape any leftovers from the lamb.
- Sauté the chopped onion, celery, and minced garlic in a pan. Finally, dust the pan with flour. Add the Guinness, beef stock, and the browned lamb. Allow simmering for five minutes. Next, add the carrots and onions to the pot. Cover the pot and let it simmer for 2 hours.
- Cover and simmer for 2 hours. Add potatoes. Continue to simmer on low heat for 20-25 minutes, with the lid partially removed. This dish is very simple and requires only browning the lamb and cooking some vegetables. Cover the dish with broth and beer, and let it rest for several hours.