Authentic Irish Lamb Stew (With Guinness)

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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve.
  • Cut off some parsley stems, and tie them into a bundle with rosemary,thyme surrounding the star anise and the bay leaf; reserve.
  • Toss the meat with salt and flour, and brown the meat in a little oil. Remove and reserve, shaking off excess.
  • Add the pearl onion, and brown. Once brown, add brown sugar and caramelize, scraping up meaty bits.
  • Add the garlic, carrots, parsnips and celery to the pan and sauté, tossing to coat with the fat.
  • Add the Guinness and deglaze, scraping up any caramelized meat juices.
  • Addthe barley if you're using it.
  • Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally. If you like, you can put into oven at 325 for 1.5 hours.
  • Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley.
  • Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.
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