How to Make Irish Stew - Single Serving Recipe

Cut lamb shoulder into approximately one inch cubes.

Season lamb with salt and black pepper.

Chop onions, celery, carrot, and garlic.

Cut red potatoes into medium sized cubes.

Heat vegetable oil in a two-quart saucepan over medium-high heat.

Add lamb to the pan and brown on all sides for about six minutes.

Remove lamb from the pot and set aside.

Add additional vegetable oil if necessary and stir in chopped onions and celery.

Cook until onions are translucent, about two minutes.

Add garlic and cook for 30 seconds.

Stir in tomato paste and Worcestershire sauce, cooking for 30 seconds.

Sprinkle flour over the vegetables and stir until coated, about one minute.

Add stout and dried thyme, stirring until reduced and slightly thickened.

Add beef broth and browned lamb to the pot, bringing to a light boil.

Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.

Add potatoes and carrots, cover, and continue cooking for another 25 minutes.

Check for tenderness of meat and potatoes, cooking an additional 5 to 10 minutes if necessary.

Taste and add additional salt if needed.

Pour into a bowl and enjoy with crusty bread.

Equipment Needed

Allergens