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Pub-Style Irish Lamb Stew with Red Potatoes and Sweet Baby Carrots

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lamb stew

 

 

Happy St. Patrick’s Day, all! Though there are many parties, parades and celebrations going on all around the globe for this holiday, my hubby and I are keeping it simple! Lamb stew and green beer ought to do! 😉 What more can one need? 😉 I say, not more except maybe a four-leaf clover! 😉

Though Saint Patrick’s Day is more supposed to be a religious holiday…it also became quite a celebration including feasting and drink that, for one day, was “lent-free”! 😉 Whatever you gave up for lent, for this day only, you got a day to just enjoy! Feasting and alcohol, of course, fast became quite a tradition! 😉   

Besides church services, it has become a very festive holiday all around the world with countries such as Sydney, Australia, lighting their famous Opera House a luminous green!

 

 

 

Sydney Opera House St Paddy's day

 

 

 

Chicago, Illinois tinting the Chicago River a very lucky shade of “Shamrock Green”! (*Been there many times and have seen it myself!) 😉 😀

 

  

 

Chicago River green 

 

 

 

An amazing display of luminescent green making the Allianz Arena in Munich, Germany, look almost surreal!

 

 

 

St_Patrick's_Day_Munich_-_Allianz_Arena

 

 

 

To the incredible fireworks display performed at Disneyland in Paris, France!

 

 

 

Disneyland_Fireworks_display_St.Patricks_day_

 

 

 

…the kiddos in Montreal, Canada, dressing up for their parade!

 

 

 

St_Patricks_Day_Parade_Montreal

 

 

 

 

…and even Japan gets into the holiday spirit with their own parade taking place in Omotesando, Tokyo! 

 

 

 

St_Patrick's_Day_Parade_in_Omotesando,_Tokyo

 

 

A holiday that was based on a mere 16 year old boy, born of a prominent family, who was kidnapped and made a slave! Who made his way back home, after 6 years of being a shepherd, and passed away on March 17th, grew into such a world-wide festivity in his honor, is quite amazing, really! Patrick became a priest and used 3-leaf clovers to explain the Holy Trinity. Hence why green and clovers (shamrocks) are associated with him and this holiday in his honor. His legend grew and he became the Patron Saint of Ireland! 

So, I hope this stew warms the heart and tummy, and you share a green beer and a toast with me! “Slainte”! (A toast that is common in Ireland and Scotland meaning, “To your health!” ) 

And whether you’re celebrating in a pub, parade, church or feasting, remember this little boy, “Patrick”. And keep a shamrock in your pocket…just for luck! 😉  

 

*Other than the photos of the Irish Lamb Stew which was made and taken by me, the rest of the photos are from Wikipedia.org .

 

lamb stew

 

 

 

PUB-STYLE IRISH LAMB STEW

(About 2 1/2 quarts)

 

For Marinade:

1 cup red wine

2 tsp. minced garlic

1 tsp. coarse ground black pepper

1 large onion, large diced

1/2 tsp. dried thyme

1/2 tsp. dried oregano

3 lbs. lamb meat cut into large bite-sized pieces, (*can sub beef chuck, arm or blade roast)

 

Rest of Ingredients:

1/4 cup olive oil

2 cans Campbell’s Beef Consommé, heated, *reserve 2 Tbl. aside into a small glass 

1 1/2 tsp. Superior Touch Better Than Bouillon Beef Base

1 large or 2 small bay leaves

1 (8 oz.) bag sweet baby carrots, cut into thirds or fourths to desired size

4-6 red potatoes, unpeeled and cut into bite-sized chunks

2 Tbl. cornstarch

 

DIRECTIONS: 

Into large ziploc baggie, add all marinade ingredients. Squish around to coat and marinate for at least 4 hours to overnight. *Overnight is best.

In small stock pot or Dutch oven, heat oil over medium-high heat until very hot. Remove meat with a slotted spoon to a bowl reserving marinade, and add chunks of lamb (or beef) using a slotted spoon again to pot of hot oil. Sear outsides until browned, stirring occasionally.

When meat is browned, dissolve beef base into heated consommé, (*minus the reserved 2 Tbl.), and add to pot. Add all reserved marinade and bay leaves. Bring just to a boil, cover, reduce heat and simmer until tender, about 1 1/2 hours.   

Add baby carrots and potatoes, recover, and continue simmering until veggies are tender, about 30-40 minutes.

Mix the reserved 2 Tbl. reserved COLD consommé with 2 Tbl. cornstarch. Stir into simmer pot. Simmer for 1-2 more minutes to thicken a little.  Remove bay leaves and serve with thick-cut toast points for sopping.  

 

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