Authentic Irish Stew with Lamb and Guinness
From jaeleepoms 17 years ago
- 180 minutes to make
- Serves 6
This is an authentic recipe from Ireland. Add the one to the list of comfort foods for cold weather.
Ingredients
- 3 pounds lamb shoulder with a little fat, cubed shopping list
- 1/2 cup flour shopping list
- 3 large russet potatoes, peeled and cubed shopping list
- 3 large carrots, peeled and sliced shopping list
- 6 stalks celery, cut into 1/2" slices shopping list
- 2 large yellow onions, cut into large dice shopping list
- 3 - 4 cloves garlic, minced shopping list
- 1 bunch fresh rosemary shopping list
- 1 bunch fresh thyme shopping list
- 1 bunch fresh parsley shopping list
- 2 quarts lamb or beef stock, or as needed shopping list
- 12 ounces Guinness stout shopping list
- 1 cup pearl barley (optional) shopping list
- 2 teaspoons corn starch shopping list
- salt and freshly ground black pepper, to taste shopping list
How to make it
- 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.
- 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, sprinkling 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, and more Guinness if you like.
The Rating
Reviewed by 5 people-
Oh my, just what I craved on a cold San Francisco night. My daughter made off with the leftovers and reported that "it was one of those dinners where no one speaks...just intent eating."
dlberka
in San Francisco loved it
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Can't wait to try it
matfromengland
in Peterborough loved it
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mmmmmmmmmmm..........
gvg
in Downingtown loved it
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