Irish stew is just simply delicious. We have made it with many variations but always keeping it simple. Letting the ingredients shine through on their own is exactly what makes this stew so beautiful. Our broth, which as always, is smoked. As the stew cooks, the starch from the parsnips and potatoes release and turn it a slightly lighter color. I have to admit, when we pulled it out and didn't see that dark brown color we were used to, we were slightly dismayed. However, after our first bite we were very pleased with the result. While the color wasn't what we wanted, the flavor was amazing and left us wanting more.
INGREDIENTS 1/2 c flour 2 t salt 2 t pepper 2# lamb stew meat 2 T oil1 parsnip (about 1 1/2 cup), chopped into 1/2" pieces 1 # carrots (about 2 cups), chopped into 1/2" pieces 3 small onions, cut into wedges 2 russet potatoes, peeled and chopped 1 c Guinness 3 c smoked broth additional salt and pepper to taste.
DIRECTIONS 1. Preheat oven to 350. 2. Mix flour salt and pepper in a medium bowl. Dredge lamb pieces in flour mixture. 3. Heat oil in dutch oven, browning stew meat in batches, adding oil if needed. Remove to medium bowl. Add parsnip, carrot and onions to dutch oven, stirring until brown. 4. Add chopped potatoes broth and Guinness to pot, bring to a simmer. Cover pot and place in oven for about 1 hour. Serve with some crusty bread and enjoy!