Irish Stew

Christy Rost


3tablespoons olive oil
3pounds lamb, cut in 1-inch cubes, with bones, from leg of lamb or chops
3Yukon Gold potatoes, peeled and sliced into ½-inch cubes
2medium turnips, peeled and sliced into ½-inch cubes
1medium OSO Sweet® onion, peeled and coarsely chopped
5large cloves garlic, peeled and coarsely chopped
1 ½cups peeled baby carrots
112-ounce bottle Guinness
1 ¼cups lamb or beef stock, or beef broth
1tablespoon tomato paste
coarse salt and freshly ground black pepper, to taste
1bay leaf
3sprigs fresh rosemary

Preheat a large pot over medium heat until hot; add 2 tablespoons of the olive oil. Place half the meat and bones in hot oil and cook, without turning, until brown on one side. Turn and cook the meat and bones on all sides until very brown. Transfer them to a bowl, add the remaining oil to the pot, and brown the remainder. Remove the meat and bones from the pot. Add chopped potatoes, turnips, and onion; sauté until lightly browned. Add garlic and carrots, and cook 1 minute more.

Deglaze the pan with Guinness, scraping brown bits from the bottom of the pot. Stir in lamb stock and tomato paste; season with salt and freshly ground black pepper.

Add the bay leaf and fresh rosemary. Bring the mixture to a low boil, cover, and simmer over low heat, stirring occasionally, until meat is very tender, about 1 ½ hours. The broth should thicken during the final 30 minutes of cooking.

Recipe serves 4 to 6.

Category: Soups