Irish Stew

Name: Irish Stew
Ingredients: 2 lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks; salt; fresh ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons canola oil; 1 yellow onion, coarsely chopped; 3 carrots, cut into large pieces; 2 tablespoons all-purpose flour; 1 12 cups beef broth; 1 cup stout beer or 1 cup ale; 3 yukon gold potatoes, cut into large pieces; 2 tablespoons chopped fresh flat-leaf parsley

12 ingredients

12 steps

Ingredients

2 lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks
salt
fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons canola oil
1 yellow onion, coarsely chopped
3 carrots, cut into large pieces
2 tablespoons all-purpose flour
1 12 cups beef broth
1 cup stout beer or 1 cup ale
3 yukon gold potatoes, cut into large pieces
2 tablespoons chopped fresh flat-leaf parsley

Directions

1

Preheat the oven to 325.
2

Season the lamb generously with salt and pepper.
3

In a large, heavy pot, melt the butter with the oil over med-high heat.
4

Add the lam and cook, turning often, until browned on all sides, 5-7 minutes.
5

Transfer to a plate.
6

Pour off all but 1 tbsp of the fat from the pan.
7

Add the onion and carrots and cook, stirring frequently, until the onion is slightly softened, about 3 minutes.
8

Sprinkle with the flour and cook, stirring, for 1-2 minutes.
9

Pour in the broth and stout and bring to a boil, stirring to scrape up any browned bits on the pot bottom.
10

Return the lamb to the pot, cover, and cook in the oven until the meat is tender, about 1 hour.
11

Add the potatoes along with 2 cups water to the pot and continue to cook, covered, until the lamb is very tender, about 45 minutes longer.
12

Serve, garnished with the parsley.