Irish Lamb and Idaho® Potato Stew
This simple Irish Lamb and Potato Stew is cooked in a dutch oven and is warm and comforting during cold weather. Sweet potatoes and dark beer are added for amazing depth of flavor, with no flour needed as a thickener. Easily adaptable to be paleo/whole30 compliant!
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- 2 pounds lamb stew meat, cut into approximately 2” pieces (boneless shoulder or leg)
- 3 tablespoons canola or vegetable oil
- plenty of kosher salt and black pepper
- 2 large yellow onions, halved and sliced
- 4 carrots, peeled and cut into 1” pieces diagonally
- 1 pound Idaho® baby yellow and/or red potatoes, halved or quartered
- 1 pound peeled sweet potatoes, halved and sliced thickly
- 2 cups beef broth
- 2 cups dark Irish beer
- 2 sprigs fresh thyme
- Preheat oven to 350°F.
- Season the lamb liberally with salt and pepper.
- Heat one tablespoon oil in a dutch oven and brown half of the lamb for 2-3 minutes on each side, until it develops nice color. Make sure the pieces aren’t touching each other. Remove lamb to a plate and repeat with one more tablespoon oil with the remaining half of the lamb. Remove to the plate.
- Add the last tablespoon of oil to the pot along with the onions and carrots and a pinch of salt and pepper. Cook on medium heat until softened; approximately 5 minutes. Scrape the browned bits from the bottom of the pot as you cook. If browned bits are not easily removed, add a little bit of the beef broth or some water to the pot to help deglaze it.
- Add the lamb back into the pot and pour the beef broth and beer in.
- Add the potatoes and sweet potatoes on top and season with salt and pepper. It’s alright if the potatoes aren’t completely submerged.
- Add the two sprigs of time on top.
- Cover pot and bake in preheated oven for 60-90 minutes, or until lamb is very tender.
- Stir the stew gently before serving- some of the sweet potatoes will disintegrate into the broth, thickening it a bit.
- For a gluten-free, paleo, or whole30 compliant version, omit the beer and replace with more beef broth. Chicken broth can also be used.
- If you don’t have a dutch oven, use a large pot with a cover and instead of baking, simmer on the stovetop, covered, for 60-90 minutes or until lamb is very tender.