Guinness Lamb Stew Recipes

Steps:

• 1. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil. 2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

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.

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.

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.

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/)