Irish Lamb Stew with Red Potato
Submitted by Zimmerdude
Irish lamb stew with red potatoes, pearl onions, and a splash of Irish ale. Slow-simmered with thyme and bay until the lamb is fork-tender. A St. Patrick’s Day classic.
YIELD
6 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsA proper Irish lamb stew the way it’s eaten in pubs across Dublin, with deeply browned lamb, baby red potatoes cooked whole, sweet pearl onions, and a generous pour of Irish ale that adds malty depth to the broth.
The browning step is where this stew earns its flavor. Working in two batches keeps the pan hot enough for a real crust to form on the meat, and those fond bits scrape up into the broth later. Crowd the pan and the lamb steams instead of browning, giving you a thinner, blander stew.
Thyme and bay go in early so they have a full hour of simmering to release their oils. The ale joins later with the potatoes, keeping its character bright instead of cooking it into oblivion.
A cornstarch slurry at the end gives the broth just enough body to coat a spoon without turning it into gravy.
Chef Tips
- Pat the lamb dry with paper towels before browning. Wet meat will never sear properly.
- Use a stout or dark ale like Murphy’s or Smithwick’s rather than a light lager. The malt sugars build a richer broth.
- Leave the red potato skins on. They hold the potatoes together through the long simmer and add color.
- Make it a day ahead. Stew always tastes better the next day after the flavors marry overnight in the fridge.
Variations
- Add a cup of sliced carrots and a turnip cubed for a more traditional country version.
- Stir in two tablespoons of tomato paste with the broth for a deeper, richer color.
- Use Guinness in place of the Irish ale for a more aggressive stout flavor and darker color.
Ingredients
Directions
In a large heavy saucepan, heat ½ of the oil.
Add ½ of the lamb or beef and cook until well browned on one side, 5 to 7 min. Stir and cook 1 minute longer; remove meat and set aside.
Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8 to 10 min. Return the first batch of meat to the pan.
Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.
Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.
To thicken stew, add cornstarch to ¼ cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened.
Garnish with parsley; serve with bread.
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