Ballymaloe Irish Stew Recipe

Ingredients for Ballymaloe Irish Stew

• Shoulder Lamb Chops
• Salt
• Fresh Ground Black Pepper
• Vegetable Oil
• 1 cup dark beer (Guinness recommended)
• New Potato
• Baby Carrots
• White Pearl Onion
• Lamb Stock
• Dark Roux
• Fresh Parsley Leaves

How to Make Ballymaloe Irish Stew

1. Season 1.5 lbs of lamb shoulder, cut into 2-inch cubes, generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
3. Add the lamb cubes and sear for 2-3 minutes per side, until nicely browned. Remove the lamb from the pan and set aside.
4. Add 1 cup of dark beer (Guinness recommended) to the Dutch oven and cook for 1 minute, scraping up any browned bits from the bottom.
5. Return the lamb to the Dutch oven.
6. In a large bowl, toss together the following vegetables: 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 lb potatoes, peeled and cubed; 1 cup of peeled and chopped parsnips; and 1 teaspoon of dried thyme. Season with salt and pepper.
7. Add the vegetables to the Dutch oven with the lamb.
8. Pour in 4 cups of lamb stock or beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the lamb is incredibly tender and easily falls off the bone.
9. While the stew simmers, prepare the roux: In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour until smooth. Cook for 1-2 minutes, stirring constantly, until lightly golden.
10. Stir the roux into the stew. Continue to simmer for 10 minutes to allow the flavors to meld.
11. Stir in 1/4 cup of chopped fresh parsley.
12. Serve hot, ideally with crusty bread for dipping.