Irish Stew With Lamb And Guinness Recipe

Name: Irish Stew With Lamb And Guinness
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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 saute, 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.
4
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.

1379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Irish Stew With Lamb And Guinness falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Stew With Lamb And Guinness

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