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   Irish Lamb Stew
New England Recipes Soups chowder & Stew
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Ingredients
  • cup all-purpose flour
  • Salt and fresh ground pepper
  • 3 pounds boneless lamb stew meat (preferably shoulder), trimmed, cut into bite size cubes
  • 3 tablespoons oil
  • 1 large chopped onion
  • teaspoon dried thyme
  • 1- cups dark beer or ale
  • 1- pounds medium potatoes quartered
  • 1 pound carrots, peeled and sliced
  • 3 tablespoons chopped fresh parsley

Directions

    In a large bowl, season flour with salt and pepper.

    Dredge lamb in flour mixture, shaking off excess.

    In a Dutch oven, heat oil over medium heat. Working in small batches brown lamb on all sides, remove and set aside.

    Pour 1/4 cup water into pot, scraping bottom with a wooden spoon.

    Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften,

    Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water.

    Cover; simmer until lamb is tender, 1 to 1 1/2 hours.

    Add potatoes, carrots, and 1/2 cup water (more water may be needed). Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Stir in parsley just before serving.

*For best results use fresh ingredients.

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