Guinness Irish Lamb Stew Recipe 445

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IRISH LAMB STEW



Irish Lamb Stew image

This Irish Lamb Stew recipe is made by slow cooking the lamb in a deep rich velvety broth. Mixed with rustic cuts of carrots and whole potatoes that make this one pot meal a complete comfort food!

Provided by Michele Halll

Categories     MAIN COURSE

Time 2h30m

Number Of Ingredients 10

2.5 pounds leg of lamb , ok to sub lamb shoulder, or any lamb roast
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 pound potatoes, peeled, cut to large chunks
2 large onions, cut to large chunks
4 extra large carrots, peeled,cut to large chunks
1/4 cup flour
11 ounces Guinness Beer, (1/2 bottle)
8 cups chicken broth

Steps:

  • Cut lamb into large chunks of equal size. Season all sides generously with salt and pepper.
  • In a large stockpot, add the olive oil and heat to high. Once oil is hot, cook the lamb chunks in batches about 2 minutes per side until each side is browned. (see photo in post) Once all sides are browned remove to a side plate.
  • Once all lamb is browned, and removed from the pan, add the onions and carrots and cook until the onions are caramelized about 7minutes. Then sprinkle the flour over the top and cook for 1-2 minutes more.
  • Add the beer and deglaze the pan. Scrape up all of the lamb bits from the bottom of the pan.
  • Add the lamb and the potatoes over the top of the vegetables. Then pour the chicken broth over the top, stir to mix then make sure the lamb is fully submerged in liquid.
  • Reduce the heat to medium and cover. Avoid the temptation to cook the stew on high. The lamb needs to cook on medium or low so it can break down slowly. Heating too high will result in tough lamb.
  • Continue to cook checking and stirring often to make sure the liquid is slightly bubbling but not on a full on boil. Continue to simmer for 75 to 90 minutes.
  • The stew is done when the lamb is fork tender and the vegetables are fully cooked.

Nutrition Facts : Calories 311 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 6 Servings, Sodium 1618 grams sodium, Sugar 2 grams sugar

IRISH STEW WITH LAMB AND GUINNESS



Irish Stew With Lamb and Guinness image

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

Provided by MarraMamba

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

GUINNESS® IRISH STEW



Guinness® Irish Stew image

With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.

Provided by mycocinamykitchen

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h35m

Yield 10

Number Of Ingredients 15

4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
¼ cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
¼ cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed
¼ cup tomato paste
1 teaspoon water, or as needed
3 cups Irish stout beer (such as Guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley

Steps:

  • Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
  • Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
  • Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
  • Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
  • Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
  • Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g

GUINNESS IRISH LAMB STEW RECIPE - (4.4/5)



Guinness Irish Lamb Stew Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 19

3 pounds lamb shoulder, cubed
3 to 4 Russet potatoes, peeled and cubed
3 large carrots, washed and cut into large chunks
2-3 yellow onions, peeled and cut into half
3-4 cloves fresh garlic, peeled and smashed
3-4 stalks celery, whole
6-8 sprigs fresh thyme
3-4 sprigs fresh rosemary
1 small bunch fresh parsley
2 Tbs. tomato paste
2 tsp. Worcestershire sauce
12-14 oz. Guinness beer (or any dark stout beer)
flour
coarse salt & black pepper
6 cups beef stock
Optional: 1/2 cup pearl barley cooked in 1-1/2 cups water or chicken broth
use up to 5 pounds of lamb, if you want a higher meat to vegetable ratio
4 Tablespoons cornstarch (to thicken the stew)
Garnish of 4-6 Tablespoons fresh parsley

Steps:

  • For the lamb: The best cut of beef to buy is a boneless lamb shoulder. Pat the lamb very dry, so that there isn't any moisture (for better searing). Cut into cubes and season with salt & pepper. Dredge in flour. Vegetable preparation: Cut off one end of the onion (I leave the root end on), then cut the onion in half. Remove the outer first layer of peel. Wash the carrots (I don't peel them) and cut into large chunks. Wash the celery and keep whole (I personally don't care for cooked celery) so I use the whole celery to flavor the broth, and then remove it before serving. Tie the thyme, rosemary and parsley with kitchen twine. In a Dutch oven, heat a small amount of olive oil and bring to high heat. Sear the lamb by cooking, untouched, for 3-4 minutes per side, until golden brown. Cook in batches, so that the meat doesn't become crowded. Set the cook lamb aside. The more brown crust on the bottom of the pot, the more flavor. Lamb is fatty, so you most likely won't need to add any additional oil to brown the vegetables. For the vegetables: On medium-high heat, add the onion halves, flat side down and cook until lightly brown, 2-3 minutes. Remove and set aside. Cook the carrots for the same amount of time as the onion and set aside. Last, cook the garlic cloves for about 1 minute and set aside. If there is any leftover fat/oil, carefully drain it from the pot. On high heat, add the beer and scrape with a rubber spatula to loosen up the brown bits, and stir. Turn the heat down to medium-high. Add the tomato paste and Worcestershire sauce and stir (or whisk) until combined. Add the onion, lamb and carrots; add the beef stock, celery stalks and the tied herbs. Bring the stew to a boil, covered, and them turn the heat down to a low simmer. Simmer for about 3 hours. OPTIONAL: If you are going to add the barley, bring 1-1/2 cups water or chicken stock (or a combination of both) to a boil. Add the barley, cover and cook on medium-low until the liquid has evaporated--20-30 minutes. Set aside. Final Touches: Taste the liquid for seasoning. I make my own beef stock, and I don't salt it. Add salt, to your liking. To thicken the stew: Whisk 4 Tablespoons cornstarch and cold water until smooth and lump-free. Very slowly, while stirring, pour HALF the cornstarch mixture into the stew. Wait a minute or two, for the sauce to thicken. Add the barley, and wait a few more minutes to see how much it thickens. Only add the remaining cornstarch mixture if the stew hasn't quite thickened enough so that Homemade Irish Soda Bread can sop up that tasty gravy. (see my recipe for Irish Soda bread at http://www.keyingredient.com/recipes/254359/irish-soda-bread/)

AUTHENTIC IRISH LAMB STEW (WITH GUINNESS)



Authentic Irish Lamb Stew (With Guinness) image

If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef stock. You'll add to the stew later. Serve with mashed potatoes (if desired) and Irish soda bread

Provided by Karen in MA

Categories     Lamb/Sheep

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs lamb shoulder, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
2 large carrots, peeled and sliced into coins
2 -3 small parsnips
2 stalks celery, cut into 1/2-inch slices
25 white pearl onions
2 teaspoons turbinado sugar
3 -4 garlic cloves, minced
2 bunches fresh rosemary
2 bunches fresh thyme
2 bunches fresh parsley
1 star anise
1 bay leaf
1 quart lamb or 1 quart beef stock
12 ounces Guinness stout
salt & freshly ground black pepper, to taste
1/2 cup pearl barley (optional)

Steps:

  • 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.

Nutrition Facts : Calories 994.3, Fat 33.4, SaturatedFat 14.3, Cholesterol 109.2, Sodium 186.6, Carbohydrate 91.6, Fiber 10.3, Sugar 13, Protein 37.1

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