Ingredients
3 pounds lamb shoulder cut in 2-inch chunks
Vegetable oil
2 tablespoons all-purpose flour
kosher salt or use my LOVELY SEASONING
fresh ground black pepper
4 onions, cut into wedges
5 medium carrots, peeled and cut into 2-3 inch pieces
2 tablespoons tomato paste
3 cups beef stock
1 cup Guinness
6 sprigs of fresh thyme
1 bay leaf
3 large russet potatoes, peeled, halved cut into 1 ½ inch slices
For garnish: chopped fresh parsley and chives
Instructions
1. Pre heat oven to 350°F.
2. Pat lamb dry and season with salt and pepper. Toss in flour to coat. Put 1 tablespoon oil in a heavy-bottomed Dutch oven over medium-high heat. Brown meat on all sides, working in batches. Set aside.
3. Add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned for about 4- 5 minutes. Stir in tomato paste for 30 seconds.
4. Add back in the meat along with beef stock, Guinness, thyme and bay leaf.
5. Place the potato slices on top of the ingredients in the pot (the potatoes do not need to be submerged) season the potatoes, cover and place in the oven for about 1 – 1 hour 20 mins.
6. Ladle the stew into a large bowls for serving. Sprinkle with parsley and chives, Enjoy!
- Prep Time: 20
- Cook Time: 1 hour 20 mins
- Category: Soup
- Cuisine: Irish
