Irish Stew
Adapted from Brian Lagerstrom’s “Comforting One Pot Beef Stew” recipe, along with other sources.

3.5 lbs of boneless lamb shoulder, hard fat cut away, and cut into 1 inch chunks
3 tbsp neutral oil or 2 tbsp neutral oil and 1 tbsp ghee
Generous pinch kosher salt (about 1 ½ tsp)
1 lb carrots, peeled and cut into ½ to 1 inch chunks
1 large onion, cut into 1 inch chunks
1 tbsp mushroom powder (or 4 cups fresh chunked up mushrooms when cooking off carrots and onions)
2 tbsp all purpose flour (I used 1 tbsp – it needed a touch more thickening)
1 quart good quality beef stock
1 can (14 oz) Guinness beer
1 tbsp Worcestershire sauce
4 cups waxy potatoes, cut into 1” chunks
2 bay leaves
½ to 1 tsp dried thyme
2 tbsp dried parsley
1 cup frozen peas
Black pepper to taste

Preheat oven to 500 degrees. Spray a half sheet pan with cooking spray. In large bowl, mix lamb with 2 tbsp oil and salt until well coated. Spread out on sheet pan. Sear in oven for 20-25 minutes, until well browned.

Meanwhile, add 1 tbsp oil to a large dutch oven. Sweat carrots, onions, and mushrooms, if using, with a good pinch of salt, until they soften and start to caramelize, 7-10 minutes.

Add in flour and stir until starting to brown a bit, about 1 minute. If using mushroom powder instead of fresh mushrooms, add it now. Add bay leaf, thyme, beef stock and beer. Bring to a simmer. When lamb is done in the oven, add lamb and any accumulated juices.

Reduce oven temperature to 300. Put dutch oven, covered, into oven, and cook for 1 ½ hours. Add potatoes, remove lid, and cook for another 1 ½ hours, stirring occasionally. Lamb should be fork tender.

Stir in peas, taste for seasoning, adding a generous bit of fresh cracked black pepper.

You can cool overnight to remove fat cap, or just do your best to spoon off the majority of it before serving.

TIMESTAMPS
0:00 Frost comes to the farm
1:21 Gathering ingredients
1:45 Browning Meat in oven
3:20 Prepping veg
5:44 Saute
9:44 Liquids go in
12:06 Into the oven
13:36 Defat the stew
16:02 Serve it up
18:02 Subscribe!

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