Description
A hearty and flavorful Lamb Stew perfect for St. Patrick’s Day, featuring tender lamb morsels simmered with bacon, Guinness beer, and fresh vegetables in a rich broth seasoned with thyme and garlic. This comforting stew is ideal served over creamy mashed potatoes and garnished with fresh parsley.
Ingredients
Scale
Meat and Bacon
- 4 slices raw bacon, cut into small pieces
- 2 pounds lamb shoulder or boneless lamb leg, cut into 2-inch pieces
Vegetables and Aromatics
- 3 cups white onions, chopped
- 4 cloves garlic, minced
- 2.5 cups carrots, chopped into 1-inch pieces
- 1.5 cups stalks celery, chopped into 1-inch pieces
- 4 sprigs fresh thyme
- Freshly chopped parsley for serving
Liquids and Seasonings
- 1 12 ounce can Guinness beer
- ¼ cup tomato paste
- 1 teaspoon white sugar
- 2 ½ cups chicken stock or as needed to cover
- Salt and freshly ground black pepper to taste
Instructions
- Brown the Bacon: Heat a Dutch oven over medium-high heat and add the chopped bacon. Cook for 3-4 minutes until the bacon is browned and crisp. Remove the bacon and set aside in a large bowl, leaving the rendered bacon fat in the pot.
- Season and Sear the Lamb: Season the lamb pieces with salt and black pepper. Add lamb to the Dutch oven with the bacon fat over high heat, searing each side until browned (about 5 minutes). Avoid overcrowding to ensure proper searing; do this in batches if needed. Transfer seared lamb to the bowl with the bacon.
- Sauté Onions and Garlic: Reduce heat to medium and add chopped onions to the pot, stirring until they begin to brown lightly. Season with a pinch of salt. Add minced garlic and cook for about 1 minute until fragrant.
- Deglaze with Guinness: Pour the Guinness beer into the pot, stirring constantly to lift the browned bits off the bottom. Cook for about 3 minutes until well incorporated.
- Add Ingredients to the Pot: Return the seared lamb and bacon to the pot. Stir in tomato paste, carrots, celery, fresh thyme sprigs, white sugar, and additional salt and pepper to taste. Pour in enough chicken stock to cover the meat and vegetables completely.
- Simmer the Stew: Bring the stew to a gentle simmer, then reduce heat to low and cover. Let simmer for about 2 hours, stirring occasionally. Check liquid levels and skim off excess fat as desired. The lamb should become tender and fork-soft.
- Thicken the Stew: Remove the lid and increase heat to medium-high. Allow the stew to come to a low boil and simmer uncovered for 15-20 minutes to slightly thicken the broth. Discard thyme sprigs and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the stew over mashed potatoes and garnish with freshly chopped parsley. Enjoy this rich and comforting dish warm.
Notes
- Chop the meat and vegetables into uniform pieces to ensure even cooking.
- Maintain medium-high heat when browning the lamb for an even sear on all sides.
- Freeze leftover tomato paste in small portions for easy use in future recipes.
- The stew thickens naturally during simmering; no need to add flour or cornstarch slurry.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months, leaving space for expansion.
- Reheat leftovers in the microwave or on the stovetop, stirring occasionally until heated through.
