Traditional Irish Lamb Stew with Beer

Serves : 6 people

Preparation : 30 minutes

Cooking : 2 hours

Ingredients

For meat
3.3 lb of lamb necklace or shoulder
2 olive oil

Vegetables
2.2 lb of potatoes
5 carrots
1 leek
5 onions

Broth and seasonings
3.2 cup of amber beer
1 ¾ oz of cornstarch
2.1 cup of beef broth
quelques parsley
2 thyme
1 bay leaf
salt, pepper

Kitchen utensils
cast-iron casserole
chef's knife
vegetable brush

Instructions

Cut the meat into pieces and trim off any excess fat if necessary.
Peel and finely chop the onion.

Scrub and rinse the carrots. First,
cut them into chunks, then cut each chunk in half lengthwise, and finally slice them into a few thick strips.

Peel and wash the leeks, then slice them into rounds.

Prepare the beef broth using boiling water, either by dissolving the bouillon cube or steeping the bouillon packet.

Brown the lamb on all sides in olive oil in a cast-iron pot.

Add the onions and sauté them for a few minutes with the lamb. Then
add the hot broth and beer.

Now add the carrots and leeks to the pot.
Add the cornstarch, thyme, and bay leaf.
Season with salt and pepper to taste.

Let it simmer, covered, over low heat for an hour and a half.

Meanwhile, peel the potatoes and cut them into large chunks.
Add the potatoes, add more broth and beer if needed, and let them cook for another 30 minutes.

Wash and chop the parsley.
Sprinkle it over the stew once it's done cooking, and serve piping hot!

Notes

WHAT TO DRINK WITH THIS IRISH STEW?

Guinness (Stout): The classic pairing. Its notes of roasted coffee and bitterness perfectly balance the richness of the lamb.
Irish Red Ale: Milder and caramelized, it highlights the sweetness of the carrots and onions simmered in the stew.
Spicy Red Wine (Côtes-du-Rhône, Gigondas): The pepper and structure of the Grenache/Syrah blend pair wonderfully with the thyme and bay leaf.
The Smooth Red Wine (Pinot Noir, Rioja): For a more elegant approach that respects the tenderness of the meat without overpowering it.
Dry Cider: The apple’s acidity brings a welcome freshness that cuts through the richness of the broth.
Full-Bodied White Wine (Barrel-Aged Chardonnay or Dry Chenin): A white wine with body and a lovely creaminess complements the melt-in-your-mouth texture of the potatoes and the tenderness of the lamb.