Craicic Lamb and Root Vegetable Stew
A hearty and flavorful lamb stew, slow-cooked with a medley of root vegetables and a touch of Irish stout for depth. 'Craicic' is an informal Irish term for good times and good company, reflecting the spirit of this comforting dish.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 50 g All-purpose flour
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and roughly chopped)
- 2 medium Parsnips(peeled and roughly chopped)
- 500 g Potatoes(peeled and cut into 1.5-inch chunks)
- 4 cloves Garlic(minced)
- 500 ml Irish stout
- 500 ml Beef or lamb stock
- 2 tbsp Tomato paste
- 3 sprigs Fresh thyme
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Toss the lamb pieces with flour, salt, and pepper until evenly coated.
💡 Tip: Ensures a good sear and helps thicken the stew. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
⏱️ 8-10 minutes per batch - 3
Add the chopped onions, carrots, and parsnips to the pot. Cook until softened, scraping up any browned bits from the bottom.
⏱️ 8-10 minutes - 4
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
⏱️ 1 minute - 5
Pour in the Irish stout and stock, bringing to a simmer and scraping the bottom of the pot to deglaze.
💡 Tip: This adds a rich depth of flavor. - 6
Return the browned lamb to the pot. Add the thyme sprigs and bay leaf. Season with salt and pepper.
- 7
Bring the stew to a gentle simmer, then cover and transfer to a preheated oven at 160°C (320°F).
⏱️ 2 hours - 8
After 2 hours, add the chopped potatoes to the stew. Continue to cook, covered, until the lamb is tender and the potatoes are cooked through.
⏱️ 30-45 minutes - 9
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning if necessary. If the stew is too thin, you can simmer it uncovered for a few minutes to thicken.
💡 Tip: For a richer flavor, you can remove the lid for the last 15-20 minutes of cooking. - 10
Serve hot, garnished with fresh chopped parsley.
💡 Pro Tips
- ✓For extra tenderness, marinate the lamb in the stout overnight.
- ✓If you don't have Irish stout, a dark ale or porter can be substituted.
- ✓Root vegetables can be varied based on seasonality and preference; celery or swede are good additions.
🔄 Variations
- Add a tablespoon of Worcestershire sauce for an extra umami kick.
- Stir in a handful of pearl barley in the last hour of cooking for added texture.