Otoro's Irish Lamb Stew
photo by otoro
- Ready In:
- 2hrs 45mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- kosher salt
- black pepper
- 44.37-59.16 ml olive oil or 44.37-59.16 ml butter
- 3 leeks, white part only, chopped
- 3 carrots, chopped
- 5-6 button mushrooms, sliced
- 4-5 white potatoes, peeled and chopped
- 2 stalk celery, chopped
- 680.38 g lamb, cut into bite sized pieces
- 59.14 ml unsalted butter
- 59.14 ml flour
- 411.06 g can diced tomatoes
- 3785.0 ml lamb stock or 3785.0 ml beef stock
- 396.89 g can Guinness draught
- 177.44 ml barley
- 4.92 ml parsley
- 4.92 ml thyme
- 4.92 ml marjoram (optional)
directions
- In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat.
- Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften.
- Add the lamb and cook until the outside is browned.
- In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy.
- Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil.
- Turn down to a simmer and cook for 2 hours.
- Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito.
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RECIPE SUBMITTED BY
I'm a young, experienced cook who is always eager to learn new techniques and try and perfect new recipes. I've grown up in a Sicilian family and it has a major influence in my cooking. If I'm making something for the first time I research it from many different sources, including this one. My main reason of becoming a member is to share some of my favorite recipes with others. I tend to stray towards the classic, minimalistic approach to cuisine, no blue corn tortilla strips, no mango salsa, no wasabi mashed potatoes. Just great flavors and made from scratch whenever possible. If you see 'Ultimate' in my recipe titles, I mean it. I've done the research and tweaked these recipes after making them many, many, many times until I've got it right. You could say I'm a bit of a perfectionist.
Likes: Tony Bourdain, Jacques Pépin, Mario Batali, Wolfgang Puck, Nobu Matsuhisa, Andrew Zimmern, Alton Brown
Dislikes: Rachael Ray, Bobby Flay, Guy Fieri, twist-off beer, light beer, fat-free dairy products (and mayo), margarine, store bought pasta sauce, Parmesan cheese in a can, American cheese