Hearty Irish Lamb Stew with Rustic Root Vegetables and Herb-Infused Broth

Toss the lamb pieces with flour, salt, and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Brown the lamb in batches until deeply golden on all sides, then transfer to a plate.
Add onions, garlic, carrots, parsnips, celery, and potatoes to the pot. Cook for 5 minutes until slightly softened.
Stir in tomato paste and Worcestershire sauce.
Pour in stout beer and scrape up any browned bits from the bottom of the pot.
Return lamb to the pot and add stock, thyme, rosemary, and bay leaves.
Bring to a gentle simmer, cover, and cook on low heat for 1 hour 45 minutes until the lamb is fork tender.
Remove bay leaves and adjust seasoning if needed.
Garnish with fresh parsley and serve hot with crusty bread.

Prep Time: 20 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes

Kcal: 510 kcal | Servings: 6 servings