2 hrs 45 mins
1 hr 45 mins
In 'William-Sonoma: One Pot of the Day'
My Private Note
Units: US | Metric
- 907.18 g boneless leg of lamb, cut into 1 1/2- to 2-inch chunks
- fresh ground black pepper
- 29.58 ml unsalted butter
- 29.58 ml canola oil
- 1 yellow onion, coarsely chopped
- 3 carrots, cut into large pieces
- 29.58 ml all-purpose flour
- 354.88 ml beef broth
- 236.59 ml stout beer or 236.59 ml ale
- 3 yukon gold potatoes, cut into large pieces
- 29.58 ml chopped fresh flat-leaf parsley
- 1Preheat the oven to 325°.
- 2Season the lamb generously with salt and pepper.
- 3In a large, heavy pot, melt the butter with the oil over med-high heat.
- 4Add the lam and cook, turning often, until browned on all sides, 5-7 minutes.
- 5Transfer to a plate.
- 6Pour off all but 1 tbsp of the fat from the pan.
- 7Add the onion and carrots and cook, stirring frequently, until the onion is slightly softened, about 3 minutes.
- 8Sprinkle with the flour and cook, stirring, for 1-2 minutes.
- 9Pour in the broth and stout and bring to a boil, stirring to scrape up any browned bits on the pot bottom.
- 10Return the lamb to the pot, cover, and cook in the oven until the meat is tender, about 1 hour.
- 11Add the potatoes along with 2 cups water to the pot and continue to cook, covered, until the lamb is very tender, about 45 minutes longer.
- 12Serve, garnished with the parsley.
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Nutritional Facts for Irish Stew
Serving Size: 1 (285 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 399.5
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 10.5 g
- Cholesterol 85.8 mg
- Sodium 251.4 mg
- Total Carbohydrate 16.3 g
- Dietary Fiber 1.8 g
- Sugars 2.1 g
- Protein 22.5 g