Irish Stew

Irish (Guiness) Stew Recipe

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Irish (Guiness) Stew Recipe
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Irish (Guiness) Stew Recipe

Recipe by GeeDeeCourse: Main CourseCuisine: IrishDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

40

minutes
Calories

548

kcal
Extra Cooking time to seal meat and veg

15

minutes
Total time

2

hours 

25

minutes

There’s nothing better on a cold wintry night than a bowl of hot hearty Irish stew.

Ingredients

  • 1 kg Scrag End of lamb/any cheap cut of lamb boned and cut into bite-size pieces

  • 3 tbsp olive oil

  • 1 white onion roughly diced

  • 4 cloves garlic minced

  • 1 stalk celery roughly diced

  • 3 tbsp all-purpose flour

  • 1 tsp salt

  • crushed black pepper to taste

  • 2 tbsp Tomato Puree

  • 1 qt Lamb Stock you can use stock cubes for convenience* See Notes

  • 14.9 oz can Guinness

  • 2 large carrot peeled/roughly diced

  • 4 Large Potatoes washed peeled + cut into ¼’s

  • Bay Leaves

  • Parsley chopped for serving

Directions

  • heat the oil in a heavy-bottomed pan.
  • Sear the meat all over, a single layer at a time (Don’t overcrowd the pan)
  • Pick the seared meat from the pan place it on a plate and repeat with the rest of the meat.
  • To the fat that is left in the pan add the onion, garlic and celery, season with salt and crushed black pepper, and let the onions soften and slightly colour.
  • Return the meat to the pan, add the flour and combine well with the meat. Continue stirring and let it cook out a little until there is no trace of the flour.
  • Combine the Tomato Puree with the meat
  • Add the stock a little at a time stirring continuously
  • Add the Guinness
  • Bring it to a boil and let it simmer uncovered for 15-20 mins. Give it a stir now and then to stop it catching on the bottom of the pan.
  • Cover and simmer for another 45 minutes.
  • If there is any surplus fat or scum floating on the top, using a ladle, remove and discard it.
  • After 1 hour of cooking add the potatoes and carrots, and simmer for another 30/40 minutes until the potatoes are cooked through and the meat is nice and tender.
  • Remove the Bay leaves, Ladle out into serving bowls and sprinkle with chopped parsley.
  • Serve with warm crusty sourdough bread or just crusty bread