Guinness Irish Lamb Stew Recipe 445 Food

GUINNESS IRISH LAMB STEW RECIPE - (4.4/5)

Steps:

• For the lamb: The best cut of beef to buy is a boneless lamb shoulder. Pat the lamb very dry, so that there isn't any moisture (for better searing). Cut into cubes and season with salt & pepper. Dredge in flour. Vegetable preparation: Cut off one end of the onion (I leave the root end on), then cut the onion in half. Remove the outer first layer of peel. Wash the carrots (I don't peel them) and cut into large chunks. Wash the celery and keep whole (I personally don't care for cooked celery) so I use the whole celery to flavor the broth, and then remove it before serving. Tie the thyme, rosemary and parsley with kitchen twine. In a Dutch oven, heat a small amount of olive oil and bring to high heat. Sear the lamb by cooking, untouched, for 3-4 minutes per side, until golden brown. Cook in batches, so that the meat doesn't become crowded. Set the cook lamb aside. The more brown crust on the bottom of the pot, the more flavor. Lamb is fatty, so you most likely won't need to add any additional oil to brown the vegetables. For the vegetables: On medium-high heat, add the onion halves, flat side down and cook until lightly brown, 2-3 minutes. Remove and set aside. Cook the carrots for the same amount of time as the onion and set aside. Last, cook the garlic cloves for about 1 minute and set aside. If there is any leftover fat/oil, carefully drain it from the pot. On high heat, add the beer and scrape with a rubber spatula to loosen up the brown bits, and stir. Turn the heat down to medium-high. Add the tomato paste and Worcestershire sauce and stir (or whisk) until combined. Add the onion, lamb and carrots; add the beef stock, celery stalks and the tied herbs. Bring the stew to a boil, covered, and them turn the heat down to a low simmer. Simmer for about 3 hours. OPTIONAL: If you are going to add the barley, bring 1-1/2 cups water or chicken stock (or a combination of both) to a boil. Add the barley, cover and cook on medium-low until the liquid has evaporated--20-30 minutes. Set aside. Final Touches: Taste the liquid for seasoning. I make my own beef stock, and I don't salt it. Add salt, to your liking. To thicken the stew: Whisk 4 Tablespoons cornstarch and cold water until smooth and lump-free. Very slowly, while stirring, pour HALF the cornstarch mixture into the stew. Wait a minute or two, for the sauce to thicken. Add the barley, and wait a few more minutes to see how much it thickens. Only add the remaining cornstarch mixture if the stew hasn't quite thickened enough so that Homemade Irish Soda Bread can sop up that tasty gravy. (see my recipe for Irish Soda bread at http://www.keyingredient.com/recipes/254359/irish-soda-bread/)

AUTHENTIC IRISH LAMB STEW (WITH GUINNESS)

Steps:

• Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve.
• Cut off some parsley stems, and tie them into a bundle with rosemary,thyme surrounding the star anise and the bay leaf; reserve.
• Toss the meat with salt and flour, and brown the meat in a little oil. Remove and reserve, shaking off excess.
• Add the pearl onion, and brown. Once brown, add brown sugar and caramelize, scraping up meaty bits.
• Add the garlic, carrots, parsnips and celery to the pan and sauté, tossing to coat with the fat.
• Add the Guinness and deglaze, scraping up any caramelized meat juices.
• Addthe barley if you're using it.
• Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally. If you like, you can put into oven at 325 for 1.5 hours.
• Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley.
• Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.

IRISH STEW WITH LAMB AND GUINNESS

Steps:

• The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
• Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
• Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
• Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

IRISH LAMB STEW

Steps:

• Preheat the oven to 425 degrees F.
• Dry the lamb with paper towels and sprinkle it generously with salt and pepper. In a 5-inch-deep Dutch oven or other large ovenproof pot with a lid, heat the vegetable oil over medium-high heat until very hot but not smoking. Add the lamb in a single layer, in batches if necessary to avoid crowding, and brown well on all sides, about 15 minutes total; as the pieces are nicely browned, transfer them to a bowl.
• Add the butter to the pot and melt over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, 7 to 9 minutes. Add the garlic and cook, stirring, for 1 minute more.
• Return the meat to the pot and add the beer. The liquid should cover the other ingredients; if it does not, add more beer.) Bring to a simmer, stirring to dissolve any brown crusty stuff in the bottom of the pan. Skim any film from the surface of the liquid, then cover, reduce the heat to low, and simmer gently until the lamb is tender, 1 1/2 to 2 hours.
• While the stew is cooking, roast the vegetables: In a medium bowl, toss 1 tablespoon of the olive oil with the potatoes and salt and pepper to taste. Spread the potatoes on a baking sheet and roast, stirring frequently, until golden brown and tender, about 25 minutes. Do the same with the carrots and parsnips, tossing them with the remaining 2 tablespoons oil, spreading on one baking sheet, and roasting for about 17 minutes. Check for doneness by tasting the vegetables; they should be slightly underdone. Remove from the oven.
• When the meat is tender, add the vegetables to the stew and simmer together for about 10 minutes more. Season with salt and pepper and serve.

IRISH LAMB STEW

Steps:

• Brown lamb in butter in large Dutch oven or heavy saucepot with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions. Cover and simmer 45 minutes. Skim off any excess fat.
• Add peas, barley and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.

LOZ'S SLOW COOKED IRISH GUINNESS STEW

Steps:

• Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
• Caramelise onions in butter and sugar in a saucepan then add to cooker.
• Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
• After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
• Sometimes you may need to add a bit more brown sugar if it has a bitter taste.

GUINNESS® IRISH STEW

Steps:

• Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
• Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
• Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
• Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
• Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
• Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
• Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.