Ingredients with Measurements:
- 2 lbs. lamb stew meat, cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 2 cups beef broth
- 1 cup Guinness beer
- 1 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper, to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add lamb stew meat and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add chopped carrots and potatoes to the pot and stir to combine.
5. Add beef broth, Guinness beer, tomato paste, dried thyme, and dried rosemary to the pot and stir to combine.
6. Add the browned lamb stew meat back to the pot and stir to combine.
7. Bring the stew to a boil, then reduce heat to low and cover with a lid.
8. Simmer the stew for 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
9. Season with salt and pepper, to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Medium-high heat to brown the lamb stew meat, then low heat to simmer the stew.
Serving size:
6 servings
Nutritional information:
Calories per serving: 375
Fat: 15g
Carbohydrates: 25g
Protein: 30g
Sodium: 680mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Beef stew meat can be substituted for lamb stew meat.
- Chicken or vegetable broth can be substituted for beef broth.
- Another dark beer can be substituted for Guinness.
Variations:
- Add chopped celery or parsnips to the stew for additional flavor and texture.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a splash of Worcestershire sauce for a tangy kick.
Tips and tricks:
- Brown the lamb stew meat in batches to ensure even browning.
- Use a slotted spoon to remove the browned lamb stew meat from the pot to prevent overcrowding.
- Add the tomato paste to the pot before the liquids to help it dissolve evenly.
Storage instructions:
Refrigerate leftover stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat leftover stew in a pot over low heat until heated through.
Presentation ideas:
Serve the Irish Lamb Stew in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with a slice of crusty bread for dipping.
- Pair with a side salad for a lighter meal.
Suggested side dishes:
- Irish soda bread
- Roasted Brussels sprouts
- Mashed potatoes
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 to thin it out.
Food safety advice:
- Ensure the lamb stew meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate leftover stew promptly to prevent bacterial growth.
Food history:
Irish Lamb Stew is a traditional Irish dish that dates back centuries. It was originally made with mutton, but lamb is now commonly used.
Flavor profiles:
The Irish Lamb Stew is hearty and comforting, with tender lamb, savory vegetables, and a rich broth flavored with Guinness and herbs.
Serving suggestions:
Serve the Irish Lamb Stew with a pint of Guinness for an authentic Irish experience.
Related Categories
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Region: Irish
Taste: Savory, Rich, Hearty, Earthy, Herbaceous, Umami, hearty, savory, rich, flavorful, herbaceous, robust, earthy