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"
photo by Robin and Sue
.JPG)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 lbs lamb shoulder with a little fat, cubed
- 1⁄2 cup flour
- 3 large russet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 6 stalks celery, cut into 1/2-inch slices
- 2 large yellow onions, cut into large dice
- 3 -4 garlic cloves, minced
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh parsley
- 2 quarts lamb (enough to cover) or 2 quarts beef stock (enough to cover)
- 12 ounces Guinness stout
- 1 cup pearl barley (optional)
- 2 teaspoons cornstarch
- salt & freshly ground black pepper, to taste
directions
- 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.
Questions & Replies
-
Won't the potatoes and carrots get mushy simmering for 3 hours?! I always find that to be the case when slow cooking stews so I usually add them half way through. Thanx!
Reviews
-
Very good. I had never used barley in my lamb stew and it is a nice addition. The instructions didn't say what to do with the herb sprigs after bundling them, so I added them with the stock. This is very hearty and was great for a cold night! -
This looks soooo delicious. I wish i could cook like you, you should add this on Khal as they have a lot of sponsors there -
I made changes because I don't eat mammals, so used chicken; this meant I didn't need a 'long-cook'. I cooked for 45 mins on low, mainly for the barley to soften. There was a lot of meat in proportion to some vegetables, so I increased the potato & about half-pint more Guinness ri balance this. I base my 5 stars on the way the Guinness flavour impregnated everything else - took some chicken out for a sandwich & the Guinness flavour was through the chicken, the potatoes also. I assumed like another reviewer, that the parsley stems/rosemary & thyme sprigs, were meant as a 'Bouquet Garni' & meant for discarding at the end of cooking. As I was not doing a lengthy cook, I added these chopped in the beginning with the rosemary/thyme leaves also chopped then added the chopped/reserved parsley at the end just before serving (for subsequent servings, I would add fresh also). This is traditional food from all over Britain, apart from the Guinness. You could use any stout, but while I don't like Guinness as a drink as it is rather 'heavy', I feel it works particularly well here. I no longer eat mammals but it would certainly be robust with red meat. I wouldn't like to simmer/cook potatoes/celery for a long time either, I recommend adding halfway through for lamb & three-quarters of the way through for beef (having seared/set aside first as directed).
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/527607/cookswithcattitude.jpg
I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Stockingswapcopy.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket">
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg">
<img src="http://www.caymandesigns.com/foodothers/fallswap.jpg">
.jpg)
