Oats Free Irish Lamb Stew with Guinness

Total time2 hr 30 min

Prep time25 min

Cook time2 hr 5 min

4.5

(24)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 ½ lb bone-in lamb shoulder, cut into 2-inch pieces
1 ½ tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp vegetable oil
1 large yellow onion, roughly chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 can (14.9 oz) guinness stout
Ingredient note
Most beers don't contain oats. Avoid oatmeal stouts and check labels on craft beers.
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
3 sprigs fresh thyme
2 bay leaves
1 lb yukon gold potatoes, cut into 1 ½-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
2
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside; repeat with the remaining pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!