Irish lamb stew
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
8
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Calories
321 kcal
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Course
Main Course, Dinner
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Cuisine
American
Irish lamb stew
Description
The Irish Lamb Stew begins by browning cubed lamb in a pot before removing it to cook aromatic vegetables—onions, carrots, and celery—seasoned with salt, pepper, garlic, and dried thyme. Flour is stirred in to coat the vegetables and aid in thickening. Red wine and some stock are added to simmer and reduce, infusing the base with depth. Lamb and Guinness beer return to the pot with additional stock to cover the meat. The stew then simmers with the lid slightly ajar for an hour to ninety minutes until the lamb softens.
Potatoes are introduced when the meat starts becoming tender, cooking further for 30 to 45 minutes to thicken the sauce and soften the potatoes fully. The result is a hearty stew where tender lamb pieces soak up the rich, deeply flavored sauce, complemented by softened vegetables and hearty potatoes. The Guinness imparts a noticeable but balanced bitterness that underscores the savory broth.
This stew can be served as a filling main course, ideally accompanied by rustic bread for soaking up the aromatic sauce. It is a traditional dish well suited to cooler weather and leisurely meals. Adjusting seasoning before serving ensures a balanced taste.
Ingredients
- 1½ kg (3 pounds) lamb stew meat shoulder/leg, de-boned and cubed
- 2 onion finely chopped
- 4 carrot peeled and chopped
- 2 pieces celery finely chopped, fresh
- 4 garlic crushed, cloves
- 1 tbsp thyme dried
- 2 tbsp flour (optional)
- 1 cup red wine
- 500 ml (2 cups) Guinness beer
- 1-2 cups beef stock to top up the liquid of the stew if necessary, or lamb stock
- 500 g (1lbs) potato peeled and roughly chopped
- salt to taste
- black pepper to taste
Instructions
- Heat a few tablespoons of oil in a large pot and brown the lamb in batches. Remove and set aside.
- In the same pot, sauté the onions, carrots and celery until they start to color slightly. Season with salt and pepper. Add the garlic and thyme and cook for another minute then add the flour.
- Stir to coat the vegetables in the flour then add the wine and some stock, if necessary. Allow to simmer until the wine reduces.
- Add the lamb and Guinness to the pot and stir to combine with the vegetables. If necessary, top up with stock to ensure the meat is covered in liquid.
- Lower the heat and gently simmer with the lid ajar for an hour to 90 minutes or until the lamb starts to soften. If necessary, add more stock during cooking.
- Add the chopped potatoes when the lamb starts to soften and cook for another 30-45 minutes over low heat until the sauce has thickened and the potatoes and lamb are cooked through.
- Adjust the seasoning and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 121mg | 40% |
| Sodium | 145mg | 6% |
| Potassium | 714mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5110IU | 102% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 45mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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