SAN DIEGO (CBS 8) - This Irish lamb stew recipe is a scaled-down version of my lamb stew from a few years back. I had a few requests to make it quick and simple, so here it is. I hope you enjoy it!
"Always remember to forget, the friends that proved untrue. But never forget to remember those that have stuck by you!" -Irish proverb
Ingredients: (Makes 4 to 6 servings)
2 lbs of boneless lamb or beef cut into 1inch cubes
1 1/2 tsp. each - freshly ground black pepper, sea salt
3 tbsp. flour
3 tbsp. olive oil
1 tsp. fresh thyme or 1/2 tsp. dried
2 1/2 tsp. minced garlic
1 1/2 to 2 bags frozen stewing vegetables
1 cup dark beer, warm (Guinness preferred)
2 cups beef stock
2 to 3 tbsp. parsley, chopped
Season meat with salt and pepper. Sprinkle flour over meat and toss to coat. Brown the meat in olive oil in a skillet heated to medium high. Remove meat from skillet and place in a Crockpot.
Combine all of the ingredients except parsley in the Crockpot, stir, cover and cook on high setting until done (about three hours or so.) Halfway through, remove lid to let some of the liquid evaporate and thicken the stew. Just before serving, stir in the parsley and serve with warm soda bread.