How to Make a Traditional Irish Stew: As these dishes have been modernized and Americanized, many newer versions of Irish Stew now mostly contain the addition of an Irish Ale, like Guinness, and if you wanted to add that to this dish, you can do so while it's simmering so that the alcohol will boil off leaving behind the concentrated flavors of the beer.
2tbspextra virgin olive oil
2lblamb shoulder, trimmed and cut into 1-inch pieces
2onions, peeled and chopped
3celery stalks, trimmed and sliced
1bay leaf1 tsp fresh thyme(add more or less, to your taste)
4large carrots, peeled and roughly chopped
4cupsbeef or lamb stock
2lbsYukon gold potatoes, peeled and cut into ½-inch slices
2tbspbuttersalt and ground black pepper, to taste
Preheat the oven to 325°F.
Place a large, Dutch oven or heavy-bottomed stockpot over high heat, add 1 tablespoon of the oil, and brown the lamb pieces in two batches. Remove and set aside on a plate
Reduce the heat to medium-high, add another tablespoon of oil and fry the onion, celery, and carrot for 4–6 minutes or until the onions have softened.
Return the meat to the pot and add the bay leaf, thyme, and beef stock, season with salt and ground black pepper and bring to the boil.
Remove from the heat and push add the slices of potato pushing them down into and across the top of the stew, dot with small pads of butter, and season the top with a little extra salt and black pepper.
Cover and place in the oven to finish cooking for about 1½ hours or until the meat is tender. Serve in deep bowls with slices of crusty bread to soak up the amazing broth.