Lamb Stew

This Lamb Stew is hearty Irish fare at its most satisfying. The Stout makes the braising liquid rich complexity, and the lamb nice and tender. Combine that with the robust aroma of Hardwood smoke, and you’ve got a flavorful feast on your hands. Sop this Stew up with a thick slice of crusty bread, or savor it with creamy mashed potatoes for a hefty helping of warmth and comfort.

LAMB STEW

DIFFICULTY: 3/5
PREP TIME: 1 hour
COOK TIME: 1 ½ hours
RECOMMENDED PELLETS: Oak/Mesquite
SERVES: 8-10

INGREDIENTS

3 Tbsp. Olive Oil
3 lbs. Lamb, cut into ½” chunks
4 cloves Garlic, chopped
Salt and Pepper to taste
¼ cup Tomato Paste
2 cups Beef Stock
12 oz. Beer, preferably Stout
2 tsp. dried Thyme
2 Bay Leaves
3 large Carrots, diced
1 large Turnip, diced
2 cups Pearl Onions, diced
1 large Parsnip, diced

METHOD

• When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).
• Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.
• Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.
• Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.
• While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender.
• Serve hot with mashed potatoes. Enjoy!

PRINTABLE RECIPE:

Traeger_Lamb_Stew.pdf (44.92 kb)