Irish Spring Lamb Stew
A hearty and flavorful stew made with tender lamb, spring vegetables, and a hint of Irish flair.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●1 medium Onion
- ●3 medium Carrots
- ●2 large Potatoes
- ●1 cup frozen Spring peas
- ●1 cup Mild Guinness stout
- ●4 cups Spring water
- ●2 tablespoons Flour
- ●2 tablespoons Butter
Instructions
- 1
Season the lamb with salt and pepper.
- 2
Heat the butter in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove the lamb and set aside.
- 3
Add the onion to the pot and cook until softened, about 5 minutes.
- 4
Add the carrots and potatoes to the pot and cook for an additional 5 minutes.
- 5
Add the flour to the pot and cook for 1 minute.
- 6
Add the Guinness stout and spring water to the pot, stirring to combine.
- 7
Return the lamb to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 9
Add the spring peas to the pot and cook for an additional 10 minutes.
- 10
Serve the stew hot, garnished with fresh herbs if desired.