Irish Stew is perfect for winter weather – it’s hearty and filling, loaded with all kinds of nutritious ingredients, and it’s damn tasty. Plus, once you understand the basic concept and method for making a stew, you can use the same basic template and procedures for making excellent soups and stews with whatever ingredients you like.Print Recipe
- 2 tablespoons butter
- ¼ cup flour for dredging
- 1 sprig dried thyme
- 2 pounds lamb leg cut into 1″ cubes
- 2 medium-sized onions chopped
- 7 carrots cut lengthwise and chopped into 2-inch pieces
- ¼ cup pearl barley
- 3 cups beef stock
- 1 14.9 oz Can Guinness Stout Beer
- 10 medium potatoes cut into 1/2″ cubes
- 1 bunch parsley finely chopped
- Salt and pepper to taste
- In a large bowl, add about a tablespoon of salt and pepper each to the flour and mix well.
- Add the lamb and toss until each piece is well coated.
- In a large stock pot, melt the butter over medium high heat. Add a small drizzle of the oil to bring up the smoke point so the butter won’t burn.
- Add the carrots and onions to the pot, spread them around the bottom of the pan, and let them sear (meaning don’t stir too frequently!)
- Stir the vegetables every 2-3 minutes to get a nice sear on all sides.
- Remove the vegetables from the pan and reserve.
- Return the pot to the heat and add about 2 tablespoons of oil. Sear the meat on all sides, stirring every 3-4 minutes. Once all sides have been seared, add the Guinness and simmer for 3-4 minutes until reduced by half and thickend.
- Add stock and the barley. Cover the pot, reduce the heat to low, and let it simmer for 2 hours.
- Add the potatoes, cover, and simmer for one hour more.
- Add the reserved vegetables and the remaining ingredients. Simmer for 30 minutes. Serve with soda bread and a pint of Guinness.
Calories: 537kcal | Carbohydrates: 84g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 403mg | Potassium: 2296mg | Fiber: 12g | Sugar: 8g | Vitamin A: 12020IU | Vitamin C: 77mg | Calcium: 92mg | Iron: 6mg