Irish Lamb Stew with Roasted Root Veg recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Ingredients

2 tablespoons olive oil
1 ½ pounds roasted lamb, cubed
2 tablespoons all-purpose flour, or as needed
1 tablespoon olive oil
2 ½ cups thinly sliced leeks
1 ½ quarts beef stock
1 (19 ounce) can stewed tomatoes, drained
2 cups leftover lamb gravy
1 (15 ounce) can Irish stout beer (such as Guinness®)
2 large russet potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces
1 turnip, peeled and cut into 1-inch pieces
4 cloves garlic, halved, or more to taste
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon ground rosemary
1 teaspoon coarse salt
1 teaspoon ground black pepper
½ cup boiling water
3 tablespoons beef gravy granules (such as BISTO)
1 tablespoon cornstarch
2 tablespoons cold water

Nutrition Info

458.2 calories
carbohydrate: 47.9 g
cholesterol: 38 mg
fat: 20.1 g
fiber: 7.3 g
protein: 19.9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1989.7 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Heat 2 tablespoons olive oil in large pot over medium-high heat. Coat lamb with flour and cook in the hot oil until the sides start turning golden, 1 to 2 minutes per side. Transfer to a plate.

  3. Heat 1 tablespoon oil in the same pot. Add leeks and cook until transparent and some slices are golden, about 5 minutes. Stir lamb back into the pot. Cook for 2 to 3 minutes. Stir in beef stock, tomatoes, gravy, and beer. Reduce heat to low, cover, and simmer stew until vegetables are done roasting, 1 to 1 1/2 hours.

  4. Place potatoes, carrots, parsnips, turnip, and garlic in a large glass baking dish. Coat with 1/4 cup olive oil and balsamic vinegar. Season evenly with rosemary, salt, and pepper.

  5. Roast vegetables in the preheated oven, stirring every 20 to 30 minutes, until soft and starting to brown, 1 to 1/2 hours.

  6. Stir hot vegetables carefully into the lamb stew. Bring to a boil. Mix 1 cup liquid from the pot with 1/2 cup boiling water and gravy granules in a small bowl until smooth. Stir into the stew. Dissolve cornstarch in 2 tablespoons water and add into the stew. Stir until stew thickens, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

Great way to use up roast lamb leftovers. The meat becomes so tender after being simmered for so long. My Irish husband ate 3 huge bowls of this the first time I made it. He said it was better than his grandma's back at home in Ireland.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Irish Lamb Stew with Roasted Root Veg, simple recipe Irish Lamb Stew with Roasted Root Veg, recipe Irish Lamb Stew with Roasted Root Veg, recipe Irish Lamb Stew with Roasted Root Veg, Irish Lamb Stew with Roasted Root Veg recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe irish, , easy recipes , baking , tasty recipe best recipes