Irish Lamb Stew
"Guinness stout beer gives richness and depth to this lamb stew without any hint of beer flavor, but you could use any dark beer. Irish stew is traditionally made with lamb, but you may substitute beef if you must. The onions, peas, and mushrooms add flavor, but you may wish to add some garlic for extra punch. Makes a hearty and filling meal for St. Patrick's Day or any day. If you have any questions e-mail me: AlanLeonetti@q.com"
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 teaspoons butter
- 3 lbs boneless leg of lamb (trimmed of fat and cubed)
- 1 (12 ounce) can Guinness stout or (12 ounce) can dark beer
- 1 (14 ounce) can beef broth
- 8 ounces tomato sauce
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon dried thyme
- 1⁄2 lb white pearl onion (blanched and peeled)
- 1 1⁄2 cups frozen baby peas
- 1 lb white mushroom (large ones halved)
- 1 (15 ounce) can whole potatoes
- 2 cups barley
directions
- Brown lamb in butter in large Dutch oven or heavy saucepot with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions. Cover and simmer 45 minutes. Skim off any excess fat.
- Add peas, barley and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
