Irish Stout Lamb Stew Food

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IRISH LAMB STEW



Irish Lamb Stew image

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Provided by Danny O'Flaugherty

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 10

Number Of Ingredients 16

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  • Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  • Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g

IRISH LAMB STEW



Irish Lamb Stew image

A traditional Irish stew, as handed down by my grandmother, who was born and raised and is now buried in Bangor, Co. Down, Ulster. This recipe has been modified slightly, as indicated in my comment below. This is a good, hearty stew, whcih is excellent fare anytime there's "a chill in the air."

Provided by LastBaron

Categories     Stew

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 1/3 lbs boneless leg of lamb, cut in 1/2 inch cubes
1/2 cup all-purpose flour
2 1/2 teaspoons salt
3/8 teaspoon black pepper
1 2/3 teaspoons canola oil
6 2/3 yellow onions, peeled,coarsely chopped
1 2/3 cloves garlic, finely chopped
3/8 cup chopped fresh curly parsley
1 2/3 teaspoons caraway seeds
2 bay leaves
1 1/8 pints chicken broth or 1 1/8 pints beef broth
1 (20 ounce) bottle Guinness stout or 1 (20 ounce) bottle dark beer
3 1/3 tablespoons apple cider vinegar or 3 1/3 tablespoons red wine vinegar
1 2/3 tablespoons packed brown sugar

Steps:

  • Combine flour, salt and pepper.
  • Dredge lamb cubes in seasoned flour.
  • Heat oil; brown meat over medium-high heat.
  • Reduce heat to medium, add onions and garlic.
  • Cook, stir 5 minutes until browned and onions are translucent.
  • Add remaining ingredients, raise heat to medium-high and bring to boil.
  • Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
  • Thicken gravy, if necessary, with cornstarch-sauce slurry.
  • :In Ireland, the lamb used is*never* boneless.
  • A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
  • The bones have been removed here to adjust this recipe to more molly-coddled American tastes.

Nutrition Facts : Calories 902.7, Fat 33.8, SaturatedFat 14.3, Cholesterol 130.3, Sodium 1080.5, Carbohydrate 48.8, Fiber 2.1, Sugar 7, Protein 41.2

AUTHENTIC IRISH LAMB STEW (WITH GUINNESS)



Authentic Irish Lamb Stew (With Guinness) image

If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef stock. You'll add to the stew later. Serve with mashed potatoes (if desired) and Irish soda bread

Provided by Karen in MA

Categories     Lamb/Sheep

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs lamb shoulder, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
2 large carrots, peeled and sliced into coins
2 -3 small parsnips
2 stalks celery, cut into 1/2-inch slices
25 white pearl onions
2 teaspoons turbinado sugar
3 -4 garlic cloves, minced
2 bunches fresh rosemary
2 bunches fresh thyme
2 bunches fresh parsley
1 star anise
1 bay leaf
1 quart lamb or 1 quart beef stock
12 ounces Guinness stout
salt & freshly ground black pepper, to taste
1/2 cup pearl barley (optional)

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.

Nutrition Facts : Calories 994.3, Fat 33.4, SaturatedFat 14.3, Cholesterol 109.2, Sodium 186.6, Carbohydrate 91.6, Fiber 10.3, Sugar 13, Protein 37.1

IRISH LAMB STEW



Irish Lamb Stew image

Guinness stout beer gives richness and depth to this lamb stew without any hint of beer flavor, but you could use any dark beer. Irish stew is traditionally made with lamb, but you may substitute beef if you must. The onions, peas, and mushrooms add flavor, but you may wish to add some garlic for extra punch. Makes a hearty and filling meal for St. Patrick's Day or any day. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons butter
3 lbs boneless leg of lamb (trimmed of fat and cubed)
1 (12 ounce) can Guinness stout or 1 (12 ounce) can dark beer
1 (14 ounce) can beef broth
8 ounces tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried thyme
1/2 lb white pearl onion (blanched and peeled)
1 1/2 cups frozen baby peas
1 lb white mushroom (large ones halved)
1 (15 ounce) can whole potatoes
2 cups barley

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.

Nutrition Facts : Calories 1185.8, Fat 42.7, SaturatedFat 18.1, Cholesterol 160.5, Sodium 1475.5, Carbohydrate 96.3, Fiber 15.9, Sugar 7.6, Protein 59.8

IRISH STEW WITH LAMB AND GUINNESS



Irish Stew With Lamb and Guinness image

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker

Provided by MarraMamba

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 lbs lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2-inch slices
2 large yellow onions, cut into large dice
3 -4 garlic cloves, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb (enough to cover) or 2 quarts beef stock (enough to cover)
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons cornstarch
salt & freshly ground black pepper, to taste

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 BEEF STEW WITH GUINNESS STOUT



Irish Beef Stew With Guinness Stout image

Make and share this Irish Beef Stew With Guinness Stout recipe from Food.com.

Provided by JANIC412

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
1 large yellow onion, peeled and cut into 1/4
2 garlic cloves, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 -3 tablespoons all-purpose flour
3/4 cup beef stock (or use canned)
1/2 cup Guinness stout
1 tablespoon parsley, chopped
1/2 lb carrot, sliced
salt and black pepper, freshly ground

Steps:

  • Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
  • Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
  • Add the onion and cook for a few minutes until it is clear.
  • Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
  • Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
  • Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
  • Check for the salt and pepper before serving.

Nutrition Facts : Calories 562.7, Fat 17.3, SaturatedFat 5.5, Cholesterol 145.2, Sodium 405.1, Carbohydrate 25.8, Fiber 2.6, Sugar 4.3, Protein 53

IRISH STOUT LAMB STEW



Irish Stout Lamb Stew image

Adapted from Steve Perlstein of the Irish American Heritage Center. I use Guinness Stout in this recipe.

Provided by Hungarian Gypsy

Categories     Stew

Time 3h35m

Yield 10 serving(s)

Number Of Ingredients 19

1/2 cup flour
2 tablespoons flour
fresh ground black pepper, to taste
3 lbs cubed lamb shoulder
3 tablespoons vegetable oil
2 cups stout beer or 2 cups dark beer
1 lb red potatoes, quartered
3 carrots, peeled and cut into 1 inch chunks
3 parsnips, peeled and cut into 1 inch chunks
1 onion, coarsely chopped
1/2 lb frozen pearl onions
4 stalks celery, cut into 1 inch pieces
3 garlic cloves, finely chopped
3 (14 1/2 ounce) cans beef broth
1 cup pearl barley
12 sprigs parsley
3 sprigs thyme
2 sprigs rosemary
4 ounces frozen baby peas

Steps:

  • Mix 1/2 cup flour, 1 teaspoon salt and pepper to taste in a resealable bag; add lamb.
  • Shake to coat lamb pieces.
  • Heat oil in a Dutch oven over medium-high heat.
  • Sear the lamb in batches, until browned on all sides, about 4 minutes per batch.
  • Remove each batch to a plate.
  • Stir 2 tablespoons of flour into the Dutch oven.
  • Cook, stirring, over medium heat, 1 minute.
  • Stir in the stout, scraping up the browned bits.
  • Add the parsnips, carrots, onions, celery and garlic.
  • Cook until the liquid is reduced by 1/2, about 20 minutes.
  • Return the meat to the Dutch oven.
  • Add the broth and barley.
  • Tie the parsley, thyme and rosemary in a bundle with kitchen string; add to Dutch oven.
  • Cook, stirring occasionally for 90 minutes.
  • Add potatoes and frozen peas.
  • Cook, stirring for an additional 60 minutes or until the lamb is fork tender.
  • Skim of any fat.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 590, Fat 34.1, SaturatedFat 13.4, Cholesterol 98.2, Sodium 583.6, Carbohydrate 37.8, Fiber 6.1, Sugar 4, Protein 29.2

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