Hearty Irish Lamb Stew with Dark Beer
This hearty Irish Lamb Stew is a soul-warming dish that brings together tender cubes of lamb, savory vegetables, and a robust depth of flavor from Guinness stout. The rich beer enhances the stew while leaving no distinct beer taste behind, making it an appealing option even for those hesitant about beer. Traditionally made with lamb, this dish can also accommodate beef for a different twist. Fresh onions, peas, and mushrooms add culinary complexity and texture, while optional garlic can elevate the flavor profile even further. Perfect for St. Patrick's Day or any chilly evening, this stew is a comforting meal that serves as a reminder of Irish traditions.
N/A
Servings
500
Calories
13
Ingredients
Ingredients
Butter
2 teaspoons (Melted)
Boneless Leg of Lamb
3 lbs (Trimmed of fat and cubed)
Guinness Stout or Dark Beer
1 (12 ounce) can (Optional substitute with any dark beer)
Beef Broth
1 (14 ounce) can (Regular)
Tomato Sauce
8 ounces (Regular)
Salt
1 1/2 teaspoons (Regular)
Fresh Ground Black Pepper
1/2 teaspoon (Regular)
Dried Thyme
1/4 teaspoon (Regular)
White Pearl Onions
1/2 lb (Blanched and peeled)
Frozen Baby Peas
1 1/2 cups (Regular)
White Mushrooms
1 lb (Large ones, halved)
Whole Potatoes
1 (15 ounce) can (Regular)
Barley
2 cups (Regular)
Instructions
1
In a large Dutch oven or heavy saucepot, melt the butter over medium-high heat.
2
Add the cubed lamb and brown it on all sides, ensuring a rich color develops, about 5-7 minutes.
3
Carefully pour in the Guinness stout, scraping the bottom of the pot to deglaze and incorporate any flavorful bits.
4
Stir in the beef broth, tomato sauce, salt, pepper, thyme, and the blanched pearl onions.
5
Cover and let the stew simmer on low heat for 45 minutes, stirring occasionally to prevent sticking, and skim off any excess fat that rises to the surface.
6
After 45 minutes, add the frozen peas, barley, and halved mushrooms to the pot. Stir gently to combine.
7
Recover the pot and continue simmering for an additional 15 minutes, or until the lamb and vegetables are tender.
8
Serve hot, garnished with fresh parsley if desired.
Nutrition Information
42g
Carbs
40g
Protein
333mg
Sodium
67mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Irish Lamb Stew with Dark Beer?
It is a soul-warming dish that brings together tender cubes of lamb, savory vegetables, and a robust depth of flavor from Guinness stout.
What type of meat is traditionally used in this stew?
This dish is traditionally made with boneless leg of lamb, though beef can be used as a substitute for a different twist.
Does the stew have a strong beer taste?
No, the rich dark beer enhances the stew's flavor while leaving no distinct beer taste behind, making it suitable for those hesitant about beer.
What kind of beer is recommended for this recipe?
A 12-ounce can of Guinness stout is recommended, but any dark beer can be used as a substitute.
How many calories are in a serving of this lamb stew?
Each serving contains approximately 500 calories.
How much protein is in this dish?
This recipe provides 40g of protein per serving.
What are the carbohydrate and sodium levels?
The stew contains 42g of carbohydrates and 333mg of sodium.
What is the preparation for the lamb?
The 3 lbs of boneless leg of lamb should be trimmed of fat and cut into cubes.
How do I brown the lamb?
Melt butter in a large Dutch oven and brown the cubed lamb on all sides for about 5-7 minutes until a rich color develops.
What does 'deglazing' the pot mean in this recipe?
It involves pouring in the Guinness stout and scraping the bottom of the pot to incorporate any flavorful bits stuck to the surface.
What type of onions are used in this stew?
The recipe uses 1/2 lb of white pearl onions that have been blanched and peeled.
How long does the stew need to simmer initially?
The stew should simmer covered on low heat for 45 minutes after adding the broth and pearl onions.
When do I add the peas and barley?
Add the frozen peas, barley, and halved mushrooms after the initial 45-minute simmering period.
How long is the final cooking stage?
After adding the final ingredients, continue simmering for an additional 15 minutes or until the lamb and vegetables are tender.
Should I remove excess fat during cooking?
Yes, it is recommended to skim off any excess fat that rises to the surface while the stew is simmering.
What kind of mushrooms should I use?
Use 1 lb of white mushrooms, halving any that are large.
What type of broth is required?
The recipe calls for one 14-ounce can of regular beef broth.
What spices provide the seasoning?
The stew is seasoned with 1 1/2 teaspoons of salt, 1/2 teaspoon of fresh ground black pepper, and 1/4 teaspoon of dried thyme.
Is there a specific garnish recommended?
Fresh parsley is suggested as a garnish for the hot stew.
Can I add garlic to this recipe?
Yes, optional garlic can be added to further elevate the flavor profile of the stew.
What type of pot is best for this recipe?
A large Dutch oven or a heavy saucepot is ideal for making this stew.
How much barley is included in the recipe?
The recipe includes 2 cups of regular barley.
Are the potatoes fresh or canned?
The recipe specifically lists one 15-ounce can of regular whole potatoes.
How much tomato sauce is needed?
The recipe requires 8 ounces of regular tomato sauce.
How many total ingredients are in this recipe?
There are a total of 13 ingredients used in this lamb stew.
Is this a good recipe for St. Patrick's Day?
Yes, it is considered a perfect dish for St. Patrick's Day as it reflects Irish traditions.
What is the cholesterol content?
There are 67mg of cholesterol in this dish.
Should the peas be thawed before adding?
The recipe calls for 1 1/2 cups of frozen baby peas, added directly to the pot during the last 15 minutes.
How do you prevent the stew from sticking?
Stir the stew occasionally while it simmers on low heat to prevent sticking.
What makes this stew 'hearty'?
The combination of 3 lbs of lamb, barley, potatoes, and a thick beer-based broth makes it a very filling and substantial meal.