Recipe courtesy of Darina Allen

Ballymaloe Irish Stew

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  • Total: 2 hr 45 min
  • Prep: 15 min
  • Cook: 2 hr 30 min
  • Yield: 4 servings
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Ingredients

2 pounds shoulder lamb chops, about 1-inch thick

Salt

Freshly ground black pepper

2 tablespoons vegetable oil

1/2 cup Guinness beer or any dark beer

1 pound new potatoes

1 pound baby carrots, peeled

1 pint pearl onions, peeled

4 cups lamb stock

2 tablespoons dark roux

2 tablespoons finely chopped fresh parsley leaves

Directions

  1. Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.

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