Comforting Irish Stew

Cut 2 pounds of baby potatoes in half and place in a bowl.

Chop 4 carrots into decent sized chunks and add to the bowl with the potatoes.

Rough chop 1 large yellow onion and set aside.

Cut 2 pounds of lamb into 2-inch chunks, pat dry, and sprinkle with salt and pepper.

Heat 2 tablespoons of vegetable oil in a large pot or dutch oven over medium-high heat.

Brown the lamb in batches, then remove from the pot.

Lower the heat to medium and add 2 more tablespoons of vegetable oil.

Add the chopped onion and sauté for about 3 minutes until softened.

Add 2 teaspoons of minced garlic and cook for another 2 minutes.

Sprinkle in 1/4 cup of flour and stir, cooking for an additional 2-3 minutes.

Add 22 ounces of beer to the pot, scraping the bottom to loosen bits.

Add 4 cups of beef broth and 1 cup of red wine to the pot.

Add the browned meat, carrots, and potatoes back to the pot.

Add 3 sprigs of thyme and 4 bay leaves.

Bring to a boil, then reduce to low and cover, simmering for 2 hours, stirring occasionally.

After 2 hours, remove the lid and cook for another 30 minutes until desired consistency is reached.

Equipment Needed

Allergens