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 sliced
- 4 potatoes, peeled and diced
- 4 cups beef broth
- 1 cup Guinness beer
- 2 tbsp. tomato paste
- 2 bay leaves
- 1 tsp. thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
5. Add the carrots and potatoes to the pot and cook for another 5 minutes.
6. Return the lamb to the pot and add the beef broth, Guinness beer, tomato paste, bay leaves, thyme, salt, and pepper.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender.
8. Skim any fat off the top of the stew and discard the bay leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 25g
Protein: 32g
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 beer.
Variations:
- Add chopped celery to the stew.
- Use sweet potatoes instead of regular potatoes.
- Add a can of diced tomatoes to the stew.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a wooden spoon to stir the stew to avoid breaking up the chunks of lamb.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate the stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat the 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 thyme on top.
Garnishes:
Sprinkle chopped parsley or chives on top of the stew before serving.
Pairings:
Serve with a pint of Guinness beer.
Suggested side dishes:
- Irish soda bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate any leftovers promptly.
Food history:
Irish stew is a traditional Irish dish that dates back to the 16th century. It was originally made with mutton, onions, and potatoes, and was a staple dish for Irish peasants.
Flavor profiles:
The stew is hearty and savory, with a rich broth and tender chunks of lamb.
Serving suggestions:
Serve the stew with a side salad or steamed vegetables for a complete meal.
Related Categories
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Region: Irish
Taste: Savory, Herby, Meaty, Rich, Comforting