Guinness Lamb Stew Recipes

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:

• 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:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

Steps:

• Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
• Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.
• Garnish the beef with parsley and serve.

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

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.

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
• While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
• Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

Steps:

• In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
• Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
• Preheat oven to 325°F or 160°C.
• Drain the meat and keep the marinate to one side for later.
• On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
• Cover the beef cubes in the flour and set aside.
• In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
• Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
• Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
• Add the vegetables to the casserole dish followed by the marinate and beef stock.
• Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
• Taste occasionally, and if it is too sharp you can add sugar to cut the taste.