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.
IRISH LAMB STEW
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
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 LAMB STEW
Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!
Provided by Danny O'Flaugherty
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
- Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
- Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 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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