Irish Stew With Beef And Lamb
From dond 16 years ago
- 180 minutes to make
- Serves 6
There are as many recipes for Irish stew as there are Irish families (I'm from Chicago and I've had dozens of versions of "authentic" Irish stew) -- but this one has Guinness AND mead, along with lots of terrific vegetables, so what's not to like?
Ingredients
- 1 pound lean stewing beef trimmed of fat and cut into 1½” to 2" cubes shopping list
- 1 pound lean lamb cut into cubes shopping list
- 1 cup Guinness (or one bottle -- your call) shopping list
- ½ cup mead or honey wine shopping list
- 2 teaspoons oil shopping list
- 2 teaspoons flour shopping list
- salt and fresh black pepper shopping list
- 2 bay leaves shopping list
- 1 teaspoons fresh marjoram shopping list
- 1 sprig of thyme shopping list
- 2 large onions, diced shopping list
- ½ cup carrots, diced shopping list
- ⅓ cup rutabaga, diced shopping list
- ⅓ cup turnips, diced shopping list
- 1 cup potatoes, diced shopping list
- 2 teaspoons tomato paste shopping list
- 1 cup beef stock shopping list
How to make it
- Toss the meat cubes with flour, salt, and pepper.
- In a separate pan heat the Guinness, mead, and beef stock. Keep warm.
- Heat the oil in a Dutch oven over high heat and brown the meat on all sides.
- Add ½ the onions and the tomato paste.
- Cover and cook the meat and onions for about 5 to 6 minutes.
- Add the remaining ingredients except the herbs and begin to sweat the vegetables to release some of their liquid (don't let them brown).
- Add the warm Guinness, mead, and stock mixture.
- Scrape up all the brown bits from the bottom of the pan and stir the stew..
- Taste and adjust the seasonings.
- Cover and simmer for 2 to 3 hours or until the meat is tender.
- During the last 20 minutes, add the fresh herbs (either tied up in a piece of cheesecloth or in a metal tea infuser) and adjust the seasonings.
- When you're ready to serve, discard the herbs and dish out portions of the stew with slices of hearty bread.
The Rating
Reviewed by 4 people-
Winter is coming and i know i'll love this one
dizzzykipper
in Port Angeles loved it
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I can just hear the Leprechauns playing, or singing, or whatever they do when they're happy.
merlin
in San Francisco loved it
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This is an amazing recipe !!! Marjoram will blend the wooly taste of lamb so that even people who Hate lamb will love this recipe !! I added the recipe to the group cooking with booze. Spread the love, this is a great recipe!!!
greenlord
in Montreal loved it
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