Peranzana Lamb Stew

Celebrate St. Patrick's Day with this hearty Irish lamb stew, featuring tender lamb, potatoes, and rich beer-infused broth. Our Peranzana extra virgin olive oil adds vibrant grassy and herbaceous notes, enhancing the stew's rustic flavors. 

Serves 6 

Ingredients:  

2lbs lamb stew meat 

1 teaspoon Fleur de Sel 

1 teaspoon Pepe e Aglio Seasoning Blend 

3 tablespoons Peranzana Extra Virgin Olive Oil, divided 

1 ½ cups yellow onion, peeled and diced 

2 tablespoons all-purpose flour 

1 bottle Guinness beer 

4 cups beef broth 

2 russet potatoes, peeled and cut into bite-sized pieces 

3 large carrots, peeled and cut into bite-sized pieces 

2 bay leaves 

2 sprigs fresh thyme 

Fleur de Sel and black pepper, to taste 

Fresh chopped parsley, for garnish 

Instructions 

Pat lamb meat dry with paper towels and thoroughly season with salt and Pepe e Aglio. Heat 1 ½ tablespoons of Peranzana Extra Virgin Olive Oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned lamb meat, working in batches if necessary, and sear on all sides. Once seared, remove from the pot, and set aside. 

Add the remaining  Peranzana Extra Virgin Olive Oil to the pot and, once hot, add the onions. Sauté the onions for 3 minutes or until tender-crisp. 

Sprinkle the onions with flour, stir to combine, and cook for 1 minute more. 

Add the beer to the pot, stir to combine with the onions, and bring to a simmer. Simmer, stirring frequently, until the beer has reduced by half, about 10 minutes. 

Add the broth, stir to combine, and bring to a simmer. Once simmering, return the lamb to the pot, and reduce heat to low. Cover and cook for 1 ½ hours, stirring occasionally. 

Add the potatoes, carrots, bay leaves, and thyme, stir to combine, and continue cooking until the lamb and vegetables are fork tender, about 30 minutes. 

Season to taste with salt and pepper and garnish with fresh parsley before serving.