Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into chunks
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup Guinness stout
- 2 tbsp. tomato paste
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 large potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 1 cup frozen peas
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat.
2. Add the lamb chunks and brown on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
4. Add the minced garlic and sauté for another minute.
5. Add the beef broth, Guinness, tomato paste, bay leaves, thyme, salt, and black pepper to the pot. Stir to combine.
6. Add the browned lamb chunks back to the pot and bring to a simmer.
7. Cover the pot with the lid and simmer for 1 hour.
8. Add the potato and carrot chunks to the pot and stir to combine.
9. Cover the pot with the lid and simmer for another 30 minutes, or until the vegetables are tender.
10. Add the frozen peas to the pot and stir to combine.
11. Simmer for another 5 minutes, or until the peas are heated through.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
5. Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 415
Fat: 16g
Saturated Fat: 5g
Cholesterol: 82mg
Sodium: 1167mg
Carbohydrates: 35g
Fiber: 6g
Sugar: 7g
Protein: 29g
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Guinness stout can be substituted with any dark beer.
- Frozen peas can be substituted with fresh peas.
Variations:
- Add chopped celery and parsnips to the pot along with the potatoes and carrots.
- Use beef chuck instead of lamb shoulder.
- Add a tablespoon of Worcestershire sauce for extra flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the browned lamb from the pot to avoid overcrowding.
- For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the stew during the last 5 minutes of cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium-low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with crusty bread or Irish soda bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken.
- If the stew is too thick, add more beef broth or water.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Irish stew is a traditional dish made with lamb or mutton, potatoes, and onions. It originated in Ireland in the 1800s and was a popular dish among farmers and shepherds.
Flavor profiles:
This stew is hearty and savory with a rich broth and tender chunks of lamb. The vegetables add sweetness and texture to the dish.
Serving suggestions:
Serve with a pint of Guinness or a glass of red wine.
Related Categories
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Region: Irish
Taste: Savory, Herby, Meaty, Rich, Comforting