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Lamb Stew with Root Vegetables
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Lamb Stew with Root Vegetables

Lamb, dark beer and root vegetables team up for a hearty, satisfying Lamb Stew.
Course Main Course, Stew
Cuisine Irish
Servings 4

Ingredients

  • 2 tablespoons grapeseed oil or other neutral oil [plus more if needed]
  • 1 tablespoon butter
  • 1-1/4 pounds lamb, cut into bite-sized chunks [see Kitchen Notes]
  • salt freshly ground black pepper
  • 1-1/2 teaspoons dried thyme, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 bay leaf
  • 12 ounces dark beer such as a stout
  • 12 ounces chicken broth or stock
  • 1 cup water [plus more if needed]
  • 1 turnip, peeled and cut into chunks
  • 3 carrots, peeled and sliced on diagonal into bite-sized chunks
  • 5 red potatoes, scrubbed and cut into bite-sized chunks, but not peeled [1-1/2 to 2 pounds]

For roux [optional]:

  • 1 tablespoon butter
  • 1 tablespoon flour

Instructions

  • Season lamb with salt, pepper and 1/2 teaspoon of dried thyme. In a dutch oven, heat oil and butter over medium-high flame, swirling to combine. Brown lamb in batches, 3 or 4 minutes per batch, transferring to a bowl as it is done.
  • Reduce heat to medium and sauté onion until translucent, about 3 or 4 minutes, adding more oil if necessary. Add garlic and sauté until fragrant, about 45 seconds. Add flour and remaining thyme, stirring constantly until flour is slightly browned, about 2 minutes.
  • Add beer and stir, scraping up any browned bits in pot. Stir in broth, water, turnip and carrots. Return meat to pot and bring to a boil. Reduce heat to very low, cover pot and simmer stew for 1/2 hour.
  • Add potatoes to pot and cook covered until potatoes are almost tender, about 1/2 hour, adding water by 1/4 cups, if necessary [it probably won't be]. Uncover pot and continue cooking until lamb is tender, another 15 minutes or so.
  • Meanwhile, check the sauce. It will probably be fairly soupy; some people prefer it this way. If you'd like your sauce a little thicker, make a quick roux. Heat a small skillet over a medium-low flame. Melt 1 tablespoon of butter and sprinkle in 1 tablespoon of flour, stirring with a whisk. Cook for 3 or 4 minutes, stirring constantly, until the mixture begins to brown. Add a scant 1/4 cup of water, stirring to blend. Stir resulting roux into stew pot and let it cook a few minutes longer. Adjust seasonings and serve immediately.

Kitchen Notes

Selecting lamb for stew. You can sometimes find lamb stew meat, pre-cut. If not, look for boneless lamb shoulder or bone-in lamb shoulder chops. If you opt for the chops, cut into chunks before cooking and trim away some of the excess fat [but don't go crazy here—a little fat adds flavor]. Reserve the bones and brown with the meat, adding them back to the pot along with the browned lamb for added flavor. Remove bones before serving.