Irish Stew With Lamb and Guinness
5
People talking
A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker
- Ready In:
- 2hrs 30mins
- Serves:
- Units:
Nutrition Information
5
People talking
ingredients
- 3 lbs lamb shoulder with a little fat, cubed
- 1⁄2 cup flour
- 3 large russet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 6 stalks celery, cut into 1/2-inch slices
- 2 large yellow onions, cut into large dice
- 3 -4 garlic cloves, minced
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh parsley
- 2 quarts lamb (enough to cover) or 2 quarts beef stock (enough to cover)
- 12 ounces Guinness stout
- 1 cup pearl barley (optional)
- 2 teaspoons cornstarch
- salt & freshly ground black pepper, to taste
directions
- The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
- 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 a few sprigs of rosemary and thyme; reserve.
- Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the 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.
- Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@MarraMamba
Contributor
@MarraMamba
Contributor
"A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker"
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This looks soooo delicious. I wish i could cook like you, you should add this on Khal as they have a lot of sponsors there
-
I made changes because I don't eat mammals, so used chicken; this meant I didn't need a 'long-cook'. I cooked for 45 mins on low, mainly for the barley to soften. There was a lot of meat in proportion to some vegetables, so I increased the potato & about half-pint more Guinness ri balance this. I base my 5 stars on the way the Guinness flavour impregnated everything else - took some chicken out for a sandwich & the Guinness flavour was through the chicken, the potatoes also. I assumed like another reviewer, that the parsley stems/rosemary & thyme sprigs, were meant as a 'Bouquet Garni' & meant for discarding at the end of cooking. As I was not doing a lengthy cook, I added these chopped in the beginning with the rosemary/thyme leaves also chopped then added the chopped/reserved parsley at the end just before serving (for subsequent servings, I would add fresh also). This is traditional food from all over Britain, apart from the Guinness. You could use any stout, but while I don't like Guinness as a drink as it is rather 'heavy', I feel it works particularly well here. I no longer eat mammals but it would certainly be robust with red meat. I wouldn't like to simmer/cook potatoes/celery for a long time either, I recommend adding halfway through for lamb & three-quarters of the way through for beef (having seared/set aside first as directed).
-
Won't the potatoes and carrots get mushy simmering for 3 hours?! I always find that to be the case when slow cooking stews so I usually add them half way through. Thanx!
-
.JPG)
-
see 3 more
.jpg)
