That day is approaching: Irish Lamb Stew

Okay, so it’s the week of Saint Patrick’s Day and there are all these recipes for foods to make on that day. Here is a delicious stew that is so good it is a shame not to make it anytime. Yes, it contains the obligatory Guinness.

Ingredients

½ cup all-purpose flour
Coarse salt and ground pepper
2 – 3 pounds boneless lamb stew meat (preferably shoulder), cut into cubes
3 tablespoons canola oil or whatever you prefer to cook with
1 large onion, chopped
1 teaspoon fresh thyme
12 ounces Guinness Extra Stout or similar beer
1 ½ pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut ½ inch thick diagonally
3 tablespoons chopped fresh parsley

Directions

Season flour with salt and pepper in a large bowl. You may find it easier to mix in a gallon size storage bag and simply add the lamb to the bag and shake. Either way, dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about five minutes per batch. Transfer to a plate and set aside.

Pour ¼ to ½ cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion and cook, stirring occasionally, until water has evaporated and onion is beginning to soften. This will take about about 5 minutes. Return lamb to pot and stir in thyme, beer, and 1 ½ cups water. Cover and simmer until lamb is tender, approximately 1 hour.

Add potatoes, carrots, and an additional ½ cup water if needed. Cook, covered, until vegetables are tender and stew has thickened, about 1 additional hour. Season with salt and pepper. Stir in parsley just before serving.

Lamb is very wine friendly. Almost any good red wine will pair well with this dish.

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