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Lentils.org

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Irish Lamb & Lentil Stew

Prep Time: 10 Minutes

Total time: 1 Hours 30 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil, divided

    2 lbs (1 kg) lamb shoulder, trimmed and cubed

    to taste, salt and pepper

    3 leeks, white and yellow parts only, thinly sliced

    1 (227 g/0.5 lb) pkg mushrooms, quartered

    2 garlic cloves, minced

    2 Tbsp (30 mL) tomato paste

    3 Tbsp (45 mL) all-purpose flour

    1 cup (250 mL) stout or dark ale beer

    1 cup (250 mL) dry red wine

    2 cups (500 mL) beef broth

    2 carrots, cut into chunks

    2 parsnips, cut into chunks

    1 cup (250 mL) green lentils

    2 bay leaves

    1 sprig fresh rosemary (optional)


Directions

  1. Heat 1 Tbsp (15 mL) oil in a large pot over high heat. Dry lamb cubes with paper towels and season with salt and pepper. In batches, sear lamb until brown on all sides, adding remaining oil as necessary. Remove to plate; set aside.
  2. Reduce heat to medium and add leeks to pan. Cook leeks, stirring, until softened and brown bits start to release from bottom of pan, about 3 minutes. Add mushrooms and garlic. Cook, stirring, until tender, about 5 minutes.
  3. Add tomato paste and flour; cook, stirring, until rusty-coloured coating forms on bottom of pan, about 3 minutes. Stir in beer, scraping up coating on bottom of pan. Gradually stir in wine, then broth; bring to boil.
  4. Add lamb, carrots, parsnips, lentils, bay leaves, and rosemary. Reduce heat to low, cover, and simmer gently until lamb is tender, 1 1/4 - 1 1/2 hours.

Quick tips:
-Irish stew typically calls for lamb, however, stewing beef would also work in this recipe.
-To avoid using beer and wine in the stew, you can replace both with extra beef stock.
-Let leftovers fully cool – refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.


Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 510
  • Total Fat 28 g
  • Saturated Fat 12 g
  • Cholesterol 75 mg
  • Carbohydrates 31 g
  • Dietary Fibre 6 g
  • Sugar 5 g
  • Protein 27 g
  • Sodium 300 mg
  • Potassium 893 mg
  • Folate 13 mcg