Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 4 potatoes, peeled and chopped
- 2 cups beef broth
- 1 cup Burren Gold Irish Ale
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
3. Add the lamb chunks and brown on all sides, about 5-7 minutes.
4. Remove the lamb from the pot and set aside.
5. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the carrots, celery, and potatoes to the pot and stir to combine.
7. Add the beef broth, Burren Gold Irish Ale, tomato paste, bay leaves, thyme, salt, and pepper to the pot and stir to combine.
8. Return the lamb to the pot and stir to combine.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.
11. Remove the pot from the oven and discard the bay leaves.
12. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Beef can be substituted for lamb.
- Chicken broth can be substituted for beef broth.
- Any type of beer can be substituted for Burren Gold Irish Ale.
Variations:
- Add 1 cup of frozen peas to the pot during the last 10 minutes of cooking.
- Add 1 cup of chopped mushrooms to the pot with the vegetables.
- Use sweet potatoes instead of regular potatoes.
Tips and tricks:
- For a thicker stew, mix 1 tbsp of cornstarch with 1 tbsp of water and add to the pot during the last 10 minutes of cooking.
- For a richer flavor, sear the lamb in batches and deglaze the pot with the Burren Gold Irish Ale before adding the vegetables.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with crusty bread on the side.
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread
- Irish soda bread
- Roasted vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add to the pot during the last 10 minutes of cooking.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
Food history:
- Irish stew is a traditional Irish dish that dates back to the 1800s. It was originally made with mutton, potatoes, and onions.
Flavor profiles:
- Savory, hearty, rich
Serving suggestions:
- Serve with a pint of Burren Gold Irish Ale.
Related Categories
Cooking Method: N/A
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Region: Irish
Taste: Savory, Herby, Meaty, Rich, Comforting