Irish Lamb Stew with Fresh Irish Soda Bread
Tender lamb slow-simmered in a rich Guinness and herb-infused broth, layered with root vegetables and finished with fresh parsley. Served alongside warm, rustic Irish soda bread for soaking up every last spoonful. This is comfort food at its finest. Hearty, rustic and deeply satisfying.
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 3 large carrots, large dice
- 1 lb baby red potatoes, quartered
- 1 large leek, cleaned and sliced
- 1 medium Spanish onion, diced
- 1 large celery root, peeled and diced
- 4 cloves garlic, minced
- 5 tablespoons all-purpose flour (divided)
- 1/3 cup tomato paste
- 1 sprig rosemary
- 2 sprigs thyme
- 2 bay leaves
- ½ bunch parsley, chopped
- 1 can Guinness
- 2 L beef stock
- 2 tablespoons olive oil
- ¼ cup Worcestershire sauce
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1¾ cups whole wheat flour
- 1½ teaspoons salt
- 1½ teaspoons baking soda
- 2 cups buttermilk
- Step 1
Sear the Lamb. Season lamb with salt and pepper and toss with 2 tablespoons flour. Heat olive oil in a heavy pot over medium-high heat. Sear lamb in batches until deeply browned. Remove and set aside.
- Step 2
Build the Flavour. In the same pot, add leek, carrots, celery root, onion, and garlic (leave potatoes for later).
Cook about 5 minutes until slightly softened. Stir in tomato paste and cook 2 minutes. Add remaining flour and cook 1 minute more. - Step 3
Pour in Guinness and stir until smooth. Add beef stock, herbs, Worcestershire sauce, and return lamb to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook about 1½ hours until lamb is tender.
- Step 4
Finish. Add potatoes and cook 20 minutes more, until tender. Adjust seasoning and stir in fresh parsley before serving.
Prepare the Irish Soda Bread while your stew simmers.
- Step 1
Preheat oven to 425°F. Line a baking sheet with parchment.
- Step 2
Whisk dry ingredients together. Add buttermilk and stir until a shaggy dough forms.
- Step 3
Turn onto a floured surface and knead gently 3–4 times. Shape into a round about 1-inch thick. Place on baking sheet and cut a deep “+” into the top.
- Step 4
Bake 20 minutes at 425°F. Reduce to 375°F and bake another 20–25 minutes. It’s done when the bottom sounds hollow when tapped.
