This warm, rich, meaty stew is great for serving with boiled potatoes and roasted root vegetables. I’ll post that roasted veggie recipe soon. This stewed lamb is a traditional Irish dish for St Patrick’s Day, and makes a good alternative to the common corned beef and cabbage.
Here’s what you’ll need:
- 3 lbs lamb cubed
- 2 cloves of garlic
- 3 medium onions chopped
- 1 cup beef stock
- 1/2 pint of Guinness
- 2 table spoons flour
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
preheat the oven to 350 degrees.
Melt a little butter into a heavy cast pot. Shake the lamb cubes in a plastic bag with the flour and get a good coating on them. Brown these cubes, working in batches. Deglaze the pot with a little stock.
Put the browned lamb, garlic, onions, add the rest of the stock and bring this to a boil. Whisk the flour and brown sugar into the boiling pot.
Once this thickens, turn of the heat, add the Guinness and vinegar ant put this in the oven. Keep this cooking in the oven for about two hours. The lamb should be nice and fork-tender. As mentioned before, serve this with potatoes and veggies and a nice loaf of bread.