A Comforting Irish Lamb Stew with Guinness Recipe
This delightful Irish Lamb Stew with Guinness is not only easy to prepare but also brings together hearty ingredients in a warm, comforting dish that’s perfect for family dinners. Imagine serving a bowl of this rich stew, packed with tender lamb and flavorful vegetables, all simmered together in a stunning Guinness broth , the kind of meal that wraps you in its cozy embrace.
The beauty of this recipe is that it’s more than just a delicious dinner; it’s a heartwarming story. Growing up, my family always gathered around the table for warm meals that brought us together. And there’s something about stew , especially one with the depth of Guinness , that makes it feel like a big hug in a bowl. Whether it’s a chilly evening or a gathering of loved ones, this stew is sure to make lasting memories.
Why You Need This Irish Lamb Stew with Guinness in Your Life
Not only does this stew offer a comforting meal, but it also provides a wonderful way to savor seasonal vegetables and nourishing lamb. Plus, in about two hours, you will have a delicious, family-friendly stew that serves six! Perfect for those cozy nights in, this dish truly hits the spot.
Preparing Your Irish Lamb Stew with Guinness
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Irish Lamb Stew with Guinness
- Total Time: 120 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm, comforting Irish lamb stew simmered with Guinness, tender lamb, and seasonal vegetables.
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds lamb shoulder (cut into 2-inch pieces)
- Salt and pepper
- 3 tablespoons flour
- 1 medium yellow onion (diced)
- 1 stalk of celery (diced)
- 4 garlic cloves (chopped)
- 2 tablespoons tomato paste
- 1 (14.9 ounce) can of Guinness Draught
- 2 cups beef stock
- 3 sprigs of fresh thyme
- 2 large carrots (cut on bias in 1-inch pieces)
- 3 medium parsnips (cut on bias in 1-inch pieces)
- 1 pound small potatoes
- 1 cup of frozen green peas
Instructions
- Heat a Dutch oven or a medium-sized stockpot over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers, add the lamb and season with salt and pepper. Sear the meat on all sides until browned, about 5 to 8 minutes. Remove the meat and place it in a bowl. Toss the browned meat with flour and set aside.
- In the same pot, add the remaining tablespoon of olive oil along with the diced onion, celery, and garlic. Sprinkle with a generous pinch of salt and pepper. Sauté the veggies until they begin to soften, about 5 minutes.
- Add the tomato paste, stirring to combine for another minute.
- Pour in the Guinness and beef stock, adding the thyme springs while scraping any tasty bits off the bottom of the pot. Once it boils, return the browned lamb to the pot, cover it, reduce the heat to medium-low, and let it simmer for about 1.5 hours, or until the lamb is tender.
- Stir in the carrots, parsnips, and potatoes, cover again, and continue cooking for another 30 to 35 minutes until the veggies are tender.
- Mix in the frozen peas and allow the stew to simmer until heated through. Enjoy your hearty dish immediately or store it for later.
Notes
Leftovers can be stored in the refrigerator for 3 to 4 days. The stew can also be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Ingredients:
- 2 tablespoons olive oil, divided
- 2 pounds lamb shoulder (cut into 2-inch pieces)
- Salt and pepper
- 3 tablespoons flour
- 1 medium yellow onion (diced)
- 1 stalk of celery (diced)
- 4 garlic cloves (chopped)
- 2 tablespoons tomato paste
- 1 (14.9 ounce) can of Guinness Draught
- 2 cups beef stock
- 3 sprigs of fresh thyme
- 2 large carrots (cut on bias in 1-inch pieces)
- 3 medium parsnips (cut on bias in 1-inch pieces)
- 1 pound small potatoes
- 1 cup of frozen green peas
Directions:
Heat a Dutch oven or a medium-sized stockpot over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers, add the lamb and season with salt and pepper. Sear the meat on all sides until browned, about 5 to 8 minutes. Remove the meat and place it in a bowl. Toss the browned meat with flour and set aside.
In the same pot, add the remaining tablespoon of olive oil along with the diced onion, celery, and garlic. Sprinkle with a generous pinch of salt and pepper. Sauté the veggies until they begin to soften, about 5 minutes.
Add the tomato paste, stirring to combine for another minute.
Pour in the Guinness and beef stock, adding the thyme springs while scraping any tasty bits off the bottom of the pot. Once it boils, return the browned lamb to the pot, cover it, reduce the heat to medium-low, and let it simmer for about 1.5 hours, or until the lamb is tender.
Stir in the carrots, parsnips, and potatoes, cover again, and continue cooking for another 30 to 35 minutes until the veggies are tender.
Finally, mix in the frozen peas and allow the stew to simmer until heated through. Enjoy your hearty dish immediately, or store it for later , it’s even better the next day!
Savoring Your Irish Lamb Stew with Guinness
When serving, ladle this stew into hearty bowls, and for an authentic touch, whip up some warm, crusty bread to soak up all that flavorful broth. This dish is perfect for sharing and brings an element of comfort to any table.
Storing Leftover Stew
If you’re lucky enough to have leftovers, this stew can be stored in the refrigerator for 3 to 4 days. Just reheat it over medium heat and enjoy the rich flavors all over again.
Tips for the Best Irish Lamb Stew
- Be sure to sear the lamb well; it adds depth to the flavor.
- Adjust the vegetables based on what’s in season to keep it fresh and vibrant.
- Taste and adjust your seasoning throughout the cooking process to ensure a well-balanced dish.
Variations to Consider
- If you’d like to switch it up, try adding a splash of balsamic vinegar for a touch of sweetness.
- For a unique twist, swap out the lamb for beef or even add some beans for a vegetarian version.
FAQs
1. Can I freeze this stew?
Yes, you can freeze the stew for up to 3 months. Thaw it in the refrigerator overnight before reheating.
2. Can I use different meats?
Absolutely! Feel free to substitute the lamb with beef or even chicken for a different flavor profile.
3. What should I serve with this stew?
This hearty stew pairs wonderfully with crusty bread, rice, or even mashed potatoes.
With this Irish Lamb Stew with Guinness, you’re set to warm your home and heart. Get cooking, and enjoy every delicious bite!