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2 Tbsp (30 mL) canola oil, divided
2 lbs (1 kg) lamb shoulder, trimmed and cubed
to taste, salt and pepper
3 leeks, white and yellow parts only, thinly sliced
1 (227 g/0.5 lb) pkg mushrooms, quartered
2 garlic cloves, minced
2 Tbsp (30 mL) tomato paste
3 Tbsp (45 mL) all-purpose flour
1 cup (250 mL) stout or dark ale beer
1 cup (250 mL) dry red wine
2 cups (500 mL) beef broth
2 carrots, cut into chunks
2 parsnips, cut into chunks
1 cup (250 mL) green lentils
2 bay leaves
1 sprig fresh rosemary (optional)
-Irish stew typically calls for lamb, however, stewing beef would also work in this recipe.
-To avoid using beer and wine in the stew, you can replace both with extra beef stock.
-Let leftovers fully cool – refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.