Irish Lamb Stew
February 27, 2024 • 0 comments
As you know, I LOVE my slow cooker. But sometimes a Dutch oven + a hot oven makes for a stew that can’t be beat (and it’s just as easy!).
Ingredients
- (2.5 pounds) Lamb Stew Meat
- (2 Tbsp) all-purpose flour
- (2 Tsp) sea salt (divided)
- (1/2 Tsp) ground black pepper (divided)
- (2 tsp) thyme (divided)
- (1) Bay leaf
- (2) garlic cloves, minced
- (3) stalks of celery, diced
- (4) large carrots, peeled and cut into 1-inch chunks (if organic, leave peel on)
- (4) medium potatoes, cubed (if organic, leave peel on)
- (1) onion, coarsely chopped
- (6) russet potatoes, peeled and cut into 1-inch chunks (if organic, leave the peel on)
- (1 cup) Simple Beef Bone Broth, 32 oz (sugar-free, unsalted)
- (1 cup) Guinness draft beer or 1 cup TF beef broth
Directions
Note: Do NOT preheat the oven. The stew will be placed in the oven, and then you'll turn it on.
- Toss the lamb stew meat with the flour, 1 tsp salt and 1/4 tsp pepper (both to taste), and 1 tsp of thyme in a large Ziploc bag.
- Add 1/3 of the meat to the bottom of the Dutch oven, then 1/3 of the veggie mixture. Alternate this with the remaining meat and veggies. (The layers don't need to be perfect!) Top with the garlic and the remaining salt, pepper, and thyme. Add the beef broth and Guinness. Cover.
- Place the covered Dutch oven in a cold oven and heat to 425°F. Bake for 1.5 to 2 hours, stirring after 1 hour. The stew is done when it's saucy and the meat and veggies are tender (USDA says to cook lamb to 145°F w 3 min rest.)
- Taste and add extra seasoning if desired. Best served with Irish Soda Bread, Dubliner cheese, and the leftover bottles of Guinness!
