Irish Stew has been a favorite stew recipe for Irish-Americans for generations. This lamb stew recipe is so simple to make, and very affordable when using the meaty lamb shoulder chops.
- 3 lbs lamb shoulder chops, about 6
- 2 tbsp vegetable oil
- salt and fresh ground black pepper to taste
- 1 tbsp butter
- 1 onion, diced
- 3 tbsp flour
- 1 bottle (12-oz) dark beer
- 3 cups chicken or beef broth
- 1/2 tsp dried rosemary
- 3 carrots, cut in large chunks
- 3 ribs celery, cut in large chunks
- 1 1/2 lbs small new potatoes, or red potatoes cut in 2-in pieces
- 1/4 cup chopped green onions
Season the lamb generously with salt and fresh ground black pepper. Add the vegetable oil to a heavy pot on medium-high heat. When it begins to smoke slightly, add the lamb and brown very well on both sides. Do in batches if necessary. Once browned, remove the lamb with a slotted spoon set aside.
Reduce heat to medium, and add the onions; sauté for about 5 minutes, until softened. Reduce heat to medium-low, add the butter and flour, and cook for 2 minutes stirring often. Stir in the beer and broth to deglaze the pan, scraping any brown bits stuck to the bottom. The flour will start to thicken the liquid as it comes to a simmer. Add the rosemary.
Simmer wine for 5 minutes, and then add the rest of the ingredients, except for the potatoes. Add the lamb back in, cover, and simmer on low heat for 1 1/2 hours. Add the potatoes, 1 tsp salt, and continue to cook until the potatoes are tender and the lamb is falling off the bones, about 40 minutes. Remove the bare bones if desired. Stir in the green onions. Taste and adjust seasoning before serving hot.
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Health and Wellness Associates