Irish Lamb Stew with Roasted Root Veg

St. Patrick's Day - Holidays and Events

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.

Brief

Prep 30 mins

Cook: 1hr21 mins

Total: 1hr51 mins

Servings: 8

Yield: 8 servings

Irish Lamb Stew with Roasted Root Veg

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

Irish Breakfast

Holidays and Events

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.

Nutritional Information

Irish Lamb Stew with Roasted Root Veg

Servings Per Recipe:8

Calories: 458.2

% Daily Value *

Protein: 19.9g 40%

Carbohydrates: 47.9g 16%

Dietary Fiber: 7.3g 29%

Sugars: 10.2g

Fat: 20.1g 31%

Saturated Fat: 4.1g 21%

Cholesterol: 38mg 13%

Vitamin A Iu: 5346.2IU 107%

Niacin Equivalents: 9.9mg 76%

Vitamin B6: 0.6mg 36%

Vitamin C: 41.2mg 69%

Folate: 97.9mcg 25%

Calcium: 121.2mg 12%

Iron: 4.5mg 25%

Magnesium: 76.1mg 27%

Potassium: 1231.3mg 35%

Sodium: 1989.7mg 80%

Thiamin: 0.3mg 28%

Calories From Fat: 180.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.