Irish Stew For One
An incredibly delicious Irish stew recipe made with tender lamb or beef, plenty of carrots and potatoes all simmering in a rich, beer based broth. Easy to make, hearty, and extra comforting.
Servings: 1 person
- 1 ½ tablespoons canola oil , divided
- 5 ounces lamb , cut into 1-inch cubes
- ½ teaspoon kosher salt , divided
- ⅛ teaspoon coarsely ground black pepper
- ½ cup chopped onions
- 1 celery stalk , chopped
- 1 clove garlic , minced
- ½ tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 ½ tablespoons all purpose flour
- ¼ cup Guinness beer
- ½ teaspoon dried thyme
- 2 cups beef broth
- 2 small red potatoes , scrubbed and cubed (6 ounces)
- 1 carrot , peeled and cut into 1/2-inch slices
Heat 1 tablespoon of the canola oil in a 2-quart saucepan over medium-high heat. Season lamb with the salt and pepper and brown on all sides, about 8 minutes. Remove the lamb from the pot and place on a plate.
Add 1/2 tablespoon of canola oil to the pot and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 3 minutes.
Add the garlic and cook, stirring occasionally for 30 seconds.
Add the tomato paste and Worcestershire sauce and cook, stirring constantly for 30 seconds.
Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 1 minute.
Pour in the beer and dried thyme. Stir until the beer has reduced and has slightly thickened.
Add the broth and return the lamb to the pot. Cover the pot, reduce heat to low and simmer for 25 minutes. Stir occasionally. Make sure the stew stays at a very low simmer.
Add the potatoes and carrots to the stew. Cover the pot again and continue cooking on low heat for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes cooked through. If not, cover the pot again and cook in additional 10 minute increments until cooked.
Pour into a bowl and enjoy hot.
- Brown the lamb, or if you're making Irish beef stew - the beef. It's essential so please don't skip this step. Take the time to sear the meat, every single piece of it.
- Don't toss the browned bits at the bottom of the pan after you've removed the meat. Those are like crispy gold - it's where much of the flavor is. Leave it and deglaze the pan when you add the Guinness.
- Follow the steps in this recipe as written. It might be tempting to throw all of the vegetables in together to cook but don't. The potatoes and carrots will fall apart. Although you want them to be fairly soft, you don't want them to be mushy.
- Taste before serving and feel free to add additional salt to suit your taste.
Serving: 1serving | Calories: 818kcal | Carbohydrates: 39g | Protein: 36g | Fat: 55g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 1073mg | Potassium: 3367mg | Fiber: 10g | Sugar: 9g | Vitamin A: 10492IU | Vitamin C: 42mg | Calcium: 111mg | Iron: 6mg