Irish Lamb Stew with Irish American Soda Bread

Instructions

1. 1

   Prepare and Sear the Lamb

   • Pat the lamb cubes completely dry with paper towels. This is crucial for getting a good sear.
   • In a large bowl, whisk together the flour, 1.5 tsp salt, and 0.75 tsp black pepper.
   • Add the lamb to the flour mixture and toss until every piece is lightly and evenly coated.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in two batches to avoid overcrowding the pot, sear the lamb on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared lamb to a plate and set aside.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion, carrots, and celery to the pot.
   • Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
3. 3

   Deglaze and Build the Broth

   • Pour the Guinness stout into the pot to deglaze. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
   • Bring to a simmer and let the beer reduce by about half, which should take 3-5 minutes.
   • Stir in the beef broth, Worcestershire sauce, fresh thyme, and bay leaves. Bring the entire mixture to a gentle simmer.
4. 4

   First Simmer

   • Return the seared lamb and any accumulated juices from the plate back into the pot.
   • Stir everything to combine. Reduce the heat to low, cover the pot, and let the stew simmer very gently for 1.5 hours. The liquid should be barely bubbling. Stir occasionally to prevent sticking.
5. 5

   Add Potatoes and Final Simmer

   • After 1.5 hours, add the potato chunks to the stew and stir them in.
   • Place the lid back on and continue to simmer for another 45-60 minutes, or until both the lamb and potatoes are fork-tender.
6. 6

   Finish and Serve

   • Remove the pot from the heat. Fish out and discard the bay leaves.
   • Taste the stew and adjust the seasoning with more salt and pepper if needed.
   • Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread for dipping.