Ingredients

The following ingredients have 8 Servings
  • 2 lbs. Lamb stew meat (cut into approximately 2” pieces (boneless shoulder or leg, see notes))
  • 3 tablespoons canola oil (or other neutral tasting oil)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 2 yellow onions (halved and sliced)
  • 4 carrots (peeled and cut into 1” pieces diagonally)
  • 1 lb. halved baby yellow and/or red potatoes
  • 1 lb. sweet potatoes (peeled, halved, and sliced thickly)
  • 2 cups beef broth (or chicken broth)
  • 2 cups dark Irish beer (such as Guinness)
  • 2 sprigs fresh thyme

Instruction

  • Preheat oven to 350° F.
  • Season the lamb liberally with salt and pepper.
  • Heat one tablespoon of the 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 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 (2 cups) and dark beer (2 cups) 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.