Nothing says “at-home comfort food” quite like stew. This recipe features an Irish twist for a warm, savory meal that is sure to hit the spot.
- 3 lbs. Lamb meat, cut into 1 inch cubes
- 4 Tbsp. Olive oil
- 2 Onions, diced
- 1 Tbsp. Tomato paste
- 4 Garlic cloves, minced
- ¼ cup Flour
- 3 cups Beef broth
- 1 bottle Dark stout
- 1 ½ Tbsp. Brown sugar
- 1 Tbsp. Fresh thyme
- 1 ½ lbs. Carrots, thickly sliced
- 1 ½ lbs. Potatoes, cut into 1 inch cubes
- Fresh parsley
Heat olive oil in a 9.5-Quart Stock Pot. Add meat and sprinkle with salt and pepper. Brown meat on all sides. Once browned, remove from pot and set aside.
To the same pot, add onions. Season with salt and sauté until golden brown.
Once the onions are golden, add tomato paste and garlic, and stir until combined. Add flour and stir until combined.
Slowly stir in beef broth until the mixture is smooth. Add brown sugar, thyme, and half of the dark stout. Stir to combine.
Add the browned beef, carrots, and potatoes to the pot and bring to a simmer. Let simmer until meat and vegetables are tender (about an hour), stirring occasionally.
Add the remaining dark stout and freshly-chopped parsley.
If desired, add additional salt and pepper to taste.