Irish Stew with Lamb, Potatoes and Guinness Beer

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    2 hrs 15 mins

  • Total Time

    2 hrs 35 mins

  • Servings

    6 Servings

  • Calories

    447 kcal

  • Course

    Main Course

  • Cuisine

    Irish

Irish Stew with Lamb, Potatoes and Guinness Beer

Crack open a Guinness, lay out the gold coins and dig into this hearty Irish stew with lamb and potatoes on St. Patrick's Day.

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Ingredients

Servings
  • 3 pounds leg of lamb fat trimmed, cut into ¾-inch pieces
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • cup + 2 tbsp all-purpose flour divided
  • 4 tablespoons canola oil divided
  • 1 medium onion chopped
  • 1 teaspoon dried thyme
  • 2 ¼ cups + 3 tbsp beef broth divided
  • 1 ¼ cups Guinness beer
  • 4 large carrots peeled & cut diagonally into ½-inch pieces
  • 1 ¼ pounds red-skinned potatoes cut into ½-inch pieces
  • salt and pepper to toaste
  • ¼ cup minced flat-leaf parsley
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Instructions

  1. Season the lamb with salt and pepper, then toss it with ⅓ cup of the all-purpose flour.
  2. Heat 1 tablespoon oil in a large saucepan set over medium-high heat. Add ⅓ of the lamb pieces and cook until the lamb is browned on all sides. Transfer the lamb to a bowl. Repeat in two more batches with 2 tablespoons canola oil and the remaining lamb. There will be browned bits on the bottom of the saucepan. Don't get rid of them, as they will add flavor later.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of canola oil to the saucepan, then add the onion and thyme. Cook until the onion is softened, stirring occasionally, about 5 minutes.
  4. Add the lamb, 2-¼ cups beef broth and the Guinness beer to the onions. Bring to a boil, then heat to medium-low, cover and simmer until the lamb is very tender, 1 to 1-¼ hours. While the lamb is cooking, stir the stew occasionally, using a wooden spoon to scrape the browned bits from the bottom of the saucepan so that they are incorporated into the gravy.
  5. Add the potatoes and carrots to the stew and cook until the potatoes and carrots are tender, 30 to 40 minutes.
  6. In a small bowl, whisk together 2 tablespoons of all-purpose flour and 3 tablespoons of beef broth. Add this mixture to the stew and cook for an additional 10 minutes, or until the stew is thickened. Season to taste with salt and pepper. Stir in the parsley. Serve.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details
Serving 1portion (⅙ of recipe) Calories 447kcal (22%) Carbohydrates 36g (12%) Protein 35g (70%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 91mg (30%) Sodium 785mg (33%) Potassium 1089mg (31%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 7019IU (140%) Vitamin C 15mg (17%) Calcium 52mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 447 kcal

% Daily Value*

Serving 1portion (⅙ of recipe)
Calories 447kcal 22%
Carbohydrates 36g 12%
Protein 35g 70%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 91mg 30%
Sodium 785mg 33%
Potassium 1089mg 23%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 7019IU 140%
Vitamin C 15mg 17%
Calcium 52mg 5%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

9 reviews
Excellent

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