IRISH STEW WITH LAMB AND GUINNESS
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
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 LAMB STEW RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 19
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/)
GUINNESS® IRISH STEW
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
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
AUTHENTIC IRISH LAMB STEW (WITH GUINNESS)
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
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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- Over medium heat render the fat from the bacon. Remove bacon pieces and drain on paper towel.
- Turn the heat up to medium-high. Mix flour, salt, pepper and ground caraway seeds (if using) and coat the lamb chunks in the mix. Shake of excess and brown the lamb in the bacon fat. Work in batches and then set aside. Reserve 1 tbsp of the seasoned flour.
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- Add the Guinness to deglaze the bottom of the pot and use a wooden spatula to scrape off all brown bits. Add the beef stock and bring to simmer.
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