Irish Lamb Stew

Ingredients

(1-2.5 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 celery, diced
(4) medium potatoes, cubed (if organic, leave peel on)
(4) large carrots, peeled and cut into 1-inch chunks (if organic, leave peel on)
(1) onion, coarsely chopped
(6) russet potatoes, peeled and cut into 1-inch chunks (if organic, leave peel on)
(1 cup) Simple Beef Bone Broth, 32 oz (sugar-free, yeast-free, unsalted)
(8 oz) Guinness draft beer or sub 1 cup TF beef broth

Note: Don't 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!

Pro tip: Buy some lamb bones or our bone broth kit and make your own broth. Check out our TF Trifecta seasoning to make this recipe even easier!

- Gluten free: swap the flour for gluten free flour.

by Stephanie Schneider