Ingredients with Measurements:
- 2 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 1 cup Guinness beer
- 1 pound potatoes, peeled and cut into 1-inch pieces
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
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 and brown on all sides, about 5-7 minutes.
4. Remove the lamb from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the beef broth, water, and Guinness beer to the pot, scraping the bottom to release any browned bits.
7. Add the lamb back to the pot, along with the potatoes, carrots, celery, bay leaves, thyme, salt, and pepper.
8. Bring the stew to a simmer, cover with a lid, and transfer to the oven.
9. Bake for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.
10. Remove the bay leaves and discard.
11. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 28g
Protein: 32g
Sodium: 780mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or venison.
- Beef broth can be substituted with chicken or vegetable broth.
- Guinness beer can be substituted with any dark beer.
Variations:
- Add chopped parsnips or turnips to the stew.
- Use fresh thyme instead of dried thyme.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the vegetables into even-sized pieces for even cooking.
- Let the stew rest for 10-15 minutes before serving to allow the flavors to meld.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley.
Pairings:
Serve the stew with a side of Irish soda bread and a pint of Guinness beer.
Suggested side dishes:
- Irish soda bread
- Roasted Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered on the stovetop until it thickens.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Irish stew is a traditional Irish dish that dates back to the 16th century. It was originally made with mutton, potatoes, and onions, and was a staple dish for Irish farmers.
Flavor profiles:
This stew is hearty and savory, with tender chunks of lamb and vegetables in a rich broth.
Serving suggestions:
Serve the stew with a side of Irish soda bread and a pint of Guinness beer.
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Region: Irish