With Saint Patrick’s Day coming up I was feeling like something Irish. I had seen some nice looking lamb at the grocery store and I was thinking that a nice lamb stew would do. It kind of worked out well as we got buried in snow again and the stew really hit the spot on a cold day. I went with a pretty basic lamb stew that contained lamb, onions, carrots and potatoes. I was thinking that you could also add parsnips, rutabaga, barley, celery, etc. Of course I could not resist adding a Guinness to the pot. 🙂 I wanted to get a lot of lamb flavour so I made sure to brown the meat really well. I also wanted the lamb to be fall apart tender so I braised it for several hours. Since I did not want the carrots and potatoes to fall apart I did not add them to the stew until the meat was almost ready and then simmered just long enough to cook the vegetables. The lamb stew turned out really well. It was tasty and had a nice lamb flavour. The lamb was melt in the mouth tender. I enjoyed the lamb stew with a Guinness and some Irish soda bread .
Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
- 1 tablespoon oil
- 1 pound lamb, cut into bite sized pieces
- 1 onions, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 1 can Guinness
- 4 cups beef stock
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 1 bay leaf
- salt and pepper to taste
- 2 white potatoes, cut into bite sized pieces
- 4 carrots, cut into bite sized pieces
- 1 handful parsley, chopped
- Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Sprinkle in the flour and stir.
- Add the Guinness and beef stock.
- Add the rosemary, thyme, bay leaf, salt and pepper.
- Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
- Add the potatoes and carrots and some more beef stock to cover.
- Bring to a boil, reduce the heat and simmer until they are tender, about 20 minutes depending on cut.
- Plate and garnish with parsley.
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