The boy isn’t a huge fan of giant meat chunks in stew, so I made an Irish stew using ground lamb instead. It was just as delicious, and much quicker since the ground pieces don’t take as long to cook!
1 lb ground lamb
2 cups carrots, chopped
1.5 cups frozen pearl onions, thawed
1 lb new potatoes, quartered
2 tbsp tomato paste
5 cloves garlic, minced
2 tbsp fresh rosemary, minced
1 tsp dried thyme
2 tsp dried marjoram
1/3 cup flour
1 cup Guinness
4 cups beef stock
1 fresh bay leaf (2 or 3 if dried)
1 tbsp Worcestershire
1 tbsp Dijon mustard
fresh black pepper
fresh parsley, chopped
1) In a large soup pot, saute ground lamb on medium high heat until brown, about 8 minutes.
2) Using a slotted spoon remove lamb from pot and set aside.
3) Add carrots, onions, and potatoes to lamb drippings in pot and saute for 5 minutes.
4) Stir in tomato paste, garlic, rosemary, thyme, and marjoram, and cook for 2 minutes.
5) Stir in flour, making sure it coats all the veggies, and cook for 3 more minutes.
6) Pour in beer to deglaze the pot.
7) Add stock, bay leaf, Worcestershire, and Dijon. Season to taste with salt and pepper, and bring to a boil.
8) Lower heat, cover, and cook until veggies are fork-tender. About 30 minutes.
9) Add lamb back to the pot and cook for another 5 minutes.
10) Serve with fresh parsley as a garnish.