Irish Stout Lamb Stew Recipe

Name: Irish Stout Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup flour; 2 tablespoons flour; fresh ground black pepper, to taste; 3 lbs cubed lamb shoulder; 3 tablespoons vegetable oil; 2 cups stout beer or 2 cups dark beer; 1 lb red potatoes, quartered; 3 carrots, peeled and cut into 1 inch chunks; 3 parsnips, peeled and cut into 1 inch chunks; 1 onion, coarsely chopped; 12 lb frozen pearl onions; 4 stalks celery, cut into 1 inch pieces; 3 garlic cloves, finely chopped; 3 (14 1/2 ounce) cans beef broth; 1 cup pearl barley; 12 sprigs parsley; 3 sprigs thyme; 2 sprigs rosemary; 4 ounces frozen baby peas

Servings: persons

½ cup flour
2 tablespoons flour
fresh ground black pepper, to taste
3 lbs cubed lamb shoulder
3 tablespoons vegetable oil
2 cups stout beer or 2 cups dark beer
1 lb red potatoes, quartered
3 carrots, peeled and cut into 1 inch chunks
3 parsnips, peeled and cut into 1 inch chunks
1 onion, coarsely chopped
12 lb frozen pearl onions
4 stalks celery, cut into 1 inch pieces
3 garlic cloves, finely chopped
3 (14 1/2 ounce) cans beef broth
1 cup pearl barley
12 sprigs parsley
3 sprigs thyme
2 sprigs rosemary
4 ounces frozen baby peas

1
Mix 1/2 cup flour, 1 teaspoon salt and pepper to taste in a resealable bag; add lamb.
2
Shake to coat lamb pieces.
3
Heat oil in a Dutch oven over medium-high heat.
4
Sear the lamb in batches, until browned on all sides, about 4 minutes per batch.
5
Remove each batch to a plate.
6
Stir 2 tablespoons of flour into the Dutch oven.
7
Cook, stirring, over medium heat, 1 minute.
8
Stir in the stout, scraping up the browned bits.
9
Add the parsnips, carrots, onions, celery and garlic.
10
Cook until the liquid is reduced by 1/2, about 20 minutes.
11
Return the meat to the Dutch oven.
12
Add the broth and barley.
13
Tie the parsley, thyme and rosemary in a bundle with kitchen string; add to Dutch oven.
14
Cook, stirring occasionally for 90 minutes.
15
Add potatoes and frozen peas.
16
Cook, stirring for an additional 60 minutes or until the lamb is fork tender.
17
Skim of any fat.
18
Season with salt and pepper to taste.

2022

kcal

Calories

Fat

203

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: ½ cup flour, 2 tablespoons flour, fresh ground black pepper, to taste, 3 lbs cubed lamb shoulder, and more.

Yes, Irish Stout Lamb Stew 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.

Irish Stout Lamb Stew

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