Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into chunks
- 6 slices of bacon, diced
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 4 cups beef broth
- 1 cup Guinness beer
- 4 large carrots, peeled and sliced
- 3 large potatoes, peeled and cubed
- 2 tbsp. tomato paste
- 2 tbsp. flour
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the bacon and cook until crispy, then remove with a slotted spoon and set aside.
4. Add the lamb to the pot and brown on all sides, then remove with a slotted spoon and set aside.
5. Add the onion and garlic to the pot and cook until softened.
6. Add the flour and tomato paste and stir to combine.
7. Gradually pour in the beef broth and Guinness, stirring constantly to prevent lumps.
8. Return the lamb and bacon to the pot and add the carrots and potatoes.
9. Season with salt and pepper to taste.
10. Bring the stew to a simmer, then cover with a lid and transfer to the preheated oven.
11. Cook for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.
12. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 465
Fat: 24g
Carbohydrates: 25g
Protein: 35g
Sodium: 1120mg
Sugar: 5g
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Chicken broth can be used instead of beef broth.
- Red wine can be used instead of Guinness.
Variations:
- Add chopped celery and parsnips to the stew.
- Use smoked bacon for a different flavor.
- Add fresh herbs such as thyme or rosemary.
Tips and tricks:
- Brown the meat in batches to prevent overcrowding the pot.
- Use a slotted spoon to remove the meat and bacon from the pot to prevent excess oil.
- Use a Dutch oven or heavy-bottomed pot with a lid to ensure even cooking.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover stew in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat leftover stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh herbs on top.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
- Crusty bread
Pairings:
- Irish soda bread
- Roasted vegetables
- Mashed potatoes
Suggested side dishes:
- Irish soda bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp. of cornstarch with 1 tbsp. of cold water and add to the pot, stirring constantly until thickened.
- If the stew is too thick, add more beef broth or Guinness.
Food safety advice:
- Cook the stew to an internal temperature of 165°F to ensure the meat is cooked through.
- Store leftover stew in the refrigerator or freezer within 2 hours of cooking.
Food history:
- Irish stew is a traditional Irish dish made with lamb or mutton, potatoes, and onions.
- Guinness is a popular Irish beer that adds a rich flavor to the stew.
Flavor profiles:
- Savory
- Rich
- Hearty
- Comforting
Serving suggestions:
- Serve with crusty bread and a pint of Guinness.
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Region: Irish