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. đŸ™‚ 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.
ingredients
- 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
directions
- 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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Jamaican Style Jerk Beef Stew
Pot Roast Beef Stroganoff
Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)
Beef Massaman Curry
Irish Beef Stew
Lamb Madras
Helene says
What a great looking stew!
Greg says
Perfect! This is already on my menu for the 17th. Your recipe looks great.
LyB says
Nothing like a good stew to warm you up on a cold day. It looks terrific!
Shaun says
Just as well because this is nothing like an Irish Stew, a good basic stew, but not authentic Irish one!
Mochachocolata Rita says
gorgeous! hmm this inspires me to make indonesian stew = semur ^^
Ferdzy says
Looks fab, Kevin. Those carrots practically glow.
Dani Spies says
That is one yummy looking bowl of stew!
Peter M says
Kevin, I like the big chinks of lamb and it’s a good entry for Emiline’s Pub Crawl.
Any Guinness left to drink?
Neen says
March is totally the lamb stew month! Yum!
Jenny says
Wow Kevin,
What a gorgeous looking stew. I’m not even a stew fan and this looks terrific!
Emiline says
I think this is a great entry! It’s really different. You get extra points for using Guinness.
Great job!
RecipeGirl says
Yum. I made a Basque Lamb Stew recently that turned out very well. I LOVE lamb!
Psychgrad says
Great looking stew! I much prefer this type of stew to the more mushier varieties with less definition between its components. Nice picture too.
LisaRene says
I have blinders on to the lamb stew (vegetarian) but zeroed in on the beer bread. I love beer bread. So quick, easy and delicious. I’ll look out for your post!
aforkfulofspaghetti says
Now that’s what I call an Irish stew. Great colour on your veg, and those pieces of meat look munchtastic!
Mike of Mike's Table says
That looks like an excellent stew! Very nice work!
KJ says
Your stew looks so lovely and fresh. Not a gluggy mushy washed out vegetable in sight.
Anonymous says
I thought I saw Guinness in the background! This looks lovely, Kevin đŸ™‚
Cakespy says
The stew looks lovely…but the bread looks just as good–not an afterthought at all! Love is in the details!
Deborah says
I have not been able to find lamb here until recently, but I still have not tried cooking with it yet. I can’t wait to hear about the bread!
Sylvie says
The storm that has been battering Britain’s South yesterday has finally reached here ‘Up North’, so I would love to have a bowl full of your wonderful looking stew!
noble pig says
Looks like the pot of gold is at your house…tell the leperchauns not to eat without me.
smiles says
just checking out some blogs this looks great i got to try this out
yum
smiles
Flanboyant Eats says
hey Kevin!
this looks (in concept) so much like our carne con papas! only i didn’t take the time to plate mine as pretty as yours! I really need to take the time in making my food look pretty!
urs is lovely. i’m sure it would be great if cooked in pressure cooker as well đŸ™‚
tigerfish says
I like lamb stew but never tried cooking lamb in my kitchen before.
Elle says
I’m not a huge fan of lamb, but I think I could be swayed with this stew…looks delicious!
Proud Italian Cook says
Kevin, I’m not generally a lamb person, but your pictures are tempting me!!
katiez says
Lamb and Guiness stew – how perfect for a cold March day…
and with that lovely soda bread!
Mandy says
oh my, this looks so good!
Eigil says
That sure was a fine meal. Its really wonderful, and its alot better if you have the patience to make it a day in advance. Thanks for this recipe. đŸ™‚
lagatta à montréal says
Try the stew with a lovely dark beer from Montréal, St-Ambroise Oatmeal Stout.
Anonymous says
I just tried your recipe. Thumbs up! Thanks.
Anonymous says
Looks great, but Irish Stew should be made with Mutton.
Deanna says
So I made this last night, for St. Patrick's Day of course, and next time I will definitly leave out the Rosemary and Thyme. I spent forever trying to counteract the flavoring of those in this stew and I didn't even add as much as the recipe calls for. Other than that I love this recipe and look forward to making this again.
Diane Balch says
Just wanted you to know that I've included your recipe in a collection of Irish foods on Simple Living and Eating. I will be pinning and tweeting it this week too. http://www.simplelivingeating.com/2014/03/ode-to-ireland-irish-recipes-healthy.html