Guinness Stout Irish Lamb Stew
User Reviews
4.8
40 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
2 hrs 30 mins
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Total Time
2 hrs 55 mins
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Servings
8
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Calories
65715 kcal
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Course
Main Course
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Cuisine
Irish
Guinness Stout Irish Lamb Stew
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Meaty, savory and loaded with vegetables, this hearty Guinness Stout Irish Lamb Stew is a delicious comfort food that's welcome on St. Patrick's Day or any other day.
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Ingredients
- 4 lices Bacon chopped
- 3 pounds lamb from a leg of lamb, chunked into 1" pieces, excess fat and silver skin trimmed, chunks
- 1 leek cleaned and sliced into half moons.
- 2 talks celery diced
- 1 medium yellow onion diced
- 3 carrot peeled and cut into 1" pieces
- 2 parsnip peeled and cut into 1" pieces
- ½ pound red skinned potatoes cut into bite sized chunks
- 4 prigs thyme tied with a string
- 1 teaspoon rosemary freshly chopped
- 2 bay leaf
- 2 cups beef broth or consomme
- 2 ounce Guinness Stout or other Irish stout, in bottles
- 1 teaspoon browning sauce optional
- 10 ounces pearl onions frozen
- 1 cup peas frozen
- 1½ tablespoons butter
- 1½ tablespoons flour
- ¼ cup parsley optional, chopped
Instructions
- Preheat oven to 325 degrees.
- In a large Dutch oven, brown 4 slices bacon over medium-high heat. Transfer crisped bacon to a paper towel-lined dish. Set aside.
- In two or three batches, brown 3-pounds of3 pounds lamb chunks in a Dutch oven, using bacon fat to sear the meat. Use tongs to turn the chunks of lamb over and brown all sides.
- Add all the lamb back to the pot and stir in 1 leek, 2 stalks celery, 1 medium yellow onion, 2 parsnips and 3 carrots. Cook over medium heat for 3-4 minutes until vegetables begin to soften. Add ½ pound red skinned potatoes.
- Tie 4 sprigs thyme in a bundle with a kitchen string and add to the pot. Add 1 teaspoon freshly chopped rosemary, 2 bay leaves, 2 cups beef broth or consomme and 2 12-ounce bottles Guinness or other irish stout.
- Heat just to boiling, place the lid tightly on the pot and transfer to the oven. Braise for 1½ hours. Add 10 ounces frozen pearl onions and braise for an additional hour.
- Use a spoon to skim the excess fat from the surface of the stew and discard. (Conversely, you can refrigerate the lamb stew overnight and remove the congealed fat the next day - it's easier to do this way, as the fat will solidify on top of the sauce).
- Combine 1½ tablespoons flour and 1½ tablespoons butter in a small bowl. Mash together with the tines of a fork to form a paste (a.k.a. beurre marnier). Stir in the butter mixture until it dissolves in the gravy and thickens.
- Stir in 1 teaspoon browning sauce, if using. Add 1 cup frozen peas and ¼ cup chopped parsley and stir to combine. The heat from the stew will thaw the peas. Serve.
Notes
- Store leftovers in the fridge in an airtight container or covered Dutch oven for up to five days.
- Reheat the lamb stew in a covered pot over medium-high heat until warm. Stir occasionally so the bottom doesn't scorch.
- You can also store leftover portions in the freezer, wrapped in an airtight container for up to 3 months
- before reheating.
- For the best flavor and appearance, wait to toss in the peas and parsley; otherwise, they'll lose their vibrant color and flavor.
- You can make much of this recipe ahead of time. I recommend braising the Irish stew until just before adding the beurre manie. Cool to room temperature and refrigerate overnight.
- Once it's chilled, the rendered fat from the lamb will rise to the top of the Guinness gravy and solidify, making it much easier to remove.
- Chilling overnight also lets the flavors marry and deepen.
- Store leftovers in the fridge in an airtight container or covered Dutch oven for up to five days.
- Reheat the lamb stew in a covered pot over medium-high heat until warm. Stir occasionally so the bottom doesn't scorch.
- You can also store leftover portions in the freezer, wrapped in an airtight container for up to 3 months—Defrost before reheating.
- For the best flavor and appearance, wait to toss in the peas and parsley; otherwise, they'll lose their vibrant color and flavor.
Nutrition Information
Show Details
Calories
657.15kcal
(33%)
Carbohydrates
24.39g
(8%)
Protein
33.47g
(67%)
Fat
46.87g
(72%)
Saturated Fat
20.3g
(102%)
Polyunsaturated Fat
4.08g
(24%)
Monounsaturated Fat
18.92g
(95%)
Trans Fat
0.1g
(5%)
Cholesterol
137.08mg
(46%)
Sodium
453.5mg
(19%)
Potassium
957.18mg
(20%)
Fiber
5.43g
(22%)
Sugar
7.14g
(14%)
Vitamin A
4446.79IU
(89%)
Vitamin C
26.22mg
(29%)
Calcium
87.93mg
(9%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 65715 kcal
% Daily Value*
| Calories | 657.15kcal | 33% |
| Carbohydrates | 24.39g | 8% |
| Protein | 33.47g | 67% |
| Fat | 46.87g | 72% |
| Saturated Fat | 20.3g | 102% |
| Polyunsaturated Fat | 4.08g | 24% |
| Monounsaturated Fat | 18.92g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137.08mg | 46% |
| Sodium | 453.5mg | 19% |
| Potassium | 957.18mg | 20% |
| Fiber | 5.43g | 22% |
| Sugar | 7.14g | 14% |
| Vitamin A | 4446.79IU | 89% |
| Vitamin C | 26.22mg | 29% |
| Calcium | 87.93mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
40 reviews
Excellent
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