Irish Stew

Serves 4
  • 1 tbsp. olive oil
  • 1 ½ lbs. boneless lamb (leg, top round or shoulder), cut into 1" cubes
  • 1 onion, chopped
  • 1 tsp. chopped garlic
  • 1/3 cup flour
  • 2 tbsp. finely minced fresh parsley
  • 2 tsp. finely minced fresh thyme
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground Kowalski's Black Peppercorns
  • 2 cups low-sodium chicken stock
  • 1 cup dry red wine
  • 8 carrots, peeled and cut diagonally into 1/2" slices
  • 8 baby potatoes, quartered
  • 2 stalks celery, cut diagonally into 1/2" slices

Heat oil in a Dutch oven over medium heat; stir in lamb, onion and garlic. Cook until lamb is browned and onions and garlic are softened (about 5 min.). Stir in flour, parsley, thyme, salt and pepper. Gradually stir in stock and wine; bring to a boil. Reduce heat to low; cover and simmer for 1 ½ hrs., stirring occasionally. Stir in carrots, potatoes and celery. Cover; simmer until vegetables are fork-tender (30-45 min.).

Wine Pairing

This stew is perfectly paired with an Irish stout or Bordeaux Rouge.