Irish Stew

In 'William-Sonoma: One Pot of the Day'

• Ready In: 2 hrs 45 mins
• Serves: 8

Ingredients

• 2  lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks
•  salt
•  fresh ground black pepper
• 2  tablespoons unsalted butter
• 2  tablespoons canola oil
• 1  yellow onion, coarsely chopped
• 3  carrots, cut into large pieces
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups beef broth
• 1  cup stout beer or 1  cup ale
• 3  yukon gold potatoes, cut into large pieces
• 2  tablespoons  chopped fresh flat-leaf parsley

Directions

1. Preheat the oven to 325°.
2. Season the lamb generously with salt and pepper.
3. In a large, heavy pot, melt the butter with the oil over med-high heat.
4. Add the lam and cook, turning often, until browned on all sides, 5-7 minutes.
5. Transfer to a plate.
6. Pour off all but 1 tbsp of the fat from the pan.
7. Add the onion and carrots and cook, stirring frequently, until the onion is slightly softened, about 3 minutes.
8. Sprinkle with the flour and cook, stirring, for 1-2 minutes.
9. Pour in the broth and stout and bring to a boil, stirring to scrape up any browned bits on the pot bottom.
10. Return the lamb to the pot, cover, and cook in the oven until the meat is tender, about 1 hour.
11. Add 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.
12. Serve, garnished with the parsley.