Irish Lamb Stew Recipe {Gluten-Free}

There is nothing more satisfying after a long cold day than coming home to a delicious Irish lamb stew. This winter has been very cold, especially on the East coast, so comfort food becomes a priority in many homes.

When it comes to a winning gluten-free Irish lamb stew, there are few things to know:

1. You can’t use Guinness stout because it contains gluten.
2. It takes time. You can’t rush a good stew. The stew is simmered slowly and in stages.
3. The meat is slowly simmered in a deliciously flavoured sauce, then you add the veggies and cook the stew just long enough for the veggies to be tender but still firm.

I don’t know about you, but when it comes to a stew, you want the meat to be tender enough, so it starts to pull apart and the veggies to fork tender but still keeping their shape.

To get that delicious meaty flavour, the meat has to be browned correctly. To do this:

1. Heat 1 tablespoon of olive oil and butter in an 8-quart heavy bottom pot over medium-high heat.
2. Add lamb pieces without crowding to the pot and sear on all sides.
3. Do not stir the meat.

Using tongs or two forks, flip the meat over and sear all over. 

Then an essential part of making an amazing Irish lamb stew is, chilling the stew overnight. The extra day makes a big difference in the flavour. The Irish stew becomes rich and tasty, and the sauce thickens. This gluten-free Irish lamb stew won a 10 out of 10 in our test kitchen. 

This stew goes exceptionally well with gluten-free chia soda bread. Enjoy!