Irish Lamb Stew

- Fall-apart tender lamb meat - Tender vegetables simmered in a Guinness beer broth - Made entirely in one pot and perfect for St. Patrick's Day

This stew features...

- Lamb shoulder - Vegetable oil - Sweet onion - Carrot - Parsnips - Garlic

- Guinness beer - Baby potatoes - Beef broth - Cornstarch - Thyme - Bay leaf


Heat vegetable oil in a Dutch oven or medium pot over medium-high heat. Add lamb cubes and sear until golden-brown, stirring occasionally.

Sear lamb


Add onion, carrot, and parsnips to pan drippings and cook until vegetables are golden-brown.

Sauté vegetables


Add garlic and Guinness to pot and bring to a simmer over medium-high heat. Reduce heat and allow to simmer 3-5 minutes to reduce the beer.

Simmer beer


Add lamb, baby potatoes, beef broth, cornstarch, thyme, and bay leaf to pot and simmer over medium-low heat 45-60 minutes.

Simmer stew


Once meat and vegetables are tender, remove thyme sprigs and bay leaf and discard. Season stew with salt and pepper to taste and serve. Enjoy!

Serve stew