Irish Lamb Stew With Roasted Root Veg Recipe

Name: Irish Lamb Stew With Roasted Root Veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds roasted lamb, cubed; 2 tablespoons all-purpose flour, or as needed; 1 tablespoon olive oil; 2 1/2 cups thinly sliced leeks; 1 1/2 quarts beef stock; 1 (19 ounce) can stewed tomatoes, drained; 2 cups leftover lamb gravy; 1 (15 ounce) can Irish stout beer (such as Guinness(R)); 2 large russet potatoes, peeled and cut into 1-inch pieces; 3 large carrots, peeled and cut into 1-inch pieces; parsnips, peeled and cut into 1-inch pieces; 1 turnip, peeled and cut into 1-inch pieces; 4 cloves garlic, halved, or more to taste; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1 teaspoon ground rosemary; 1 teaspoon coarse salt; 1 teaspoon ground black pepper; 1/2 cup boiling water; 3 tablespoons beef gravy granules (such as BISTO); 1 tablespoon cornstarch; 2 tablespoons cold water

Servings: persons

2 tablespoons olive oil
1 1/2 pounds roasted lamb, cubed
2 tablespoons all-purpose flour, or as needed
1 tablespoon olive oil
2 1/2 cups thinly sliced leeks
1 1/2 quarts beef stock
1 (19 ounce) can stewed tomatoes, drained
2 cups leftover lamb gravy
1 (15 ounce) can Irish stout beer (such as Guinness(R))
2 large russet potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
parsnips, peeled and cut into 1-inch pieces
1 turnip, peeled and cut into 1-inch pieces
4 cloves garlic, halved, or more to taste
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon ground rosemary
1 teaspoon coarse salt
1 teaspoon ground black pepper
1/2 cup boiling water
3 tablespoons beef gravy granules (such as BISTO)
1 tablespoon cornstarch
2 tablespoons cold water

1
Preheat oven to 400 degrees F (200 degrees C).
2
Heat 2 tablespoons olive oil in large pot over medium-high heat. Coat lamb with flour and cook in the hot oil until the sides start turning golden, 1 to 2 minutes per side. Transfer to a plate.
3
Heat 1 tablespoon oil in the same pot. Add leeks and cook until transparent and some slices are golden, about 5 minutes. Stir lamb back into the pot. Cook for 2 to 3 minutes. Stir in beef stock, tomatoes, gravy, and beer. Reduce heat to low, cover, and simmer stew until vegetables are done roasting, 1 to 1 1/2 hours.
4
Place potatoes, carrots, parsnips, turnip, and garlic in a large glass baking dish. Coat with 1/4 cup olive oil and balsamic vinegar. Season evenly with rosemary, salt, and pepper.
5
Roast vegetables in the preheated oven, stirring every 20 to 30 minutes, until soft and starting to brown, 1 to 1/2 hours.
6
Stir hot vegetables carefully into the lamb stew. Bring to a boil. Mix 1 cup liquid from the pot with 1/2 cup boiling water and gravy granules in a small bowl until smooth. Stir into the stew. Dissolve cornstarch in 2 tablespoons water and add into the stew. Stir until stew thickens, about 5 minutes.

1505

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 pounds roasted lamb, cubed, 2 tablespoons all-purpose flour, or as needed, 1 tablespoon olive oil, and more.

Yes, Irish Lamb Stew With Roasted Root Veg falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Irish Lamb Stew With Roasted Root Veg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions