Killarney-Style Lamb and Guinness Stew
This hearty Killarney-style lamb stew celebrates the rich flavors of Ireland. Tender pieces of lamb shoulder braise slowly in a robust broth infused with Guinness stout, while creamy russet potatoes, sweet carrots, and vibrant celery add depth to every comforting spoonful. Fresh herbs like rosemary, thyme, and parsley fill the air with an aromatic fragrance, making this dish a celebration of traditional Irish cuisine. Perfect for a family gathering or as a cozy dinner, this stew is best enjoyed with fresh Irish soda bread and friends, encouraging laughter and conversation around your table. Made in 2 to 3 hours, it's an easy recipe that can be adapted for a slow cooker or pot, ideal for busy days.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Lamb shoulder
3 lbs (cubed, with a little fat)
Flour
1/2 cup (for dusting the lamb)
Russet potatoes
3 large (peeled and cubed)
Carrots
3 large (peeled and sliced)
Celery
6 stalks (cut into 1/2-inch slices)
Yellow onions
2 large (cut into large dice)
Garlic cloves
3-4 (minced)
Fresh rosemary
1 bunch (used whole for bouquet garni)
Fresh thyme
1 bunch (used whole for bouquet garni)
Fresh parsley
1 bunch (used for garnish and bouquet garni)
Lamb or beef stock
2 quarts (enough to cover the ingredients)
Guinness stout
12 ounces (for deglazing and flavor)
Pearl barley
1 cup (optional, cooked separately)
Cornstarch
2 teaspoons (mixed with 4 teaspoons water to thicken)
Salt
to taste (for seasoning)
Black pepper
to taste (freshly ground for seasoning)
Instructions
1
If using pearl barley, cook it separately in 3 cups of stock for 20 minutes, then set it aside to add later.
2
Chop 2 tablespoons of parsley leaves and reserve them for garnish. Tie together some parsley stems with a few sprigs of rosemary and thyme to create a bouquet garni; set aside.
3
Season the cubed lamb shoulder generously with salt. In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat and brown the lamb on all sides. Remove the browned lamb and set it aside.
4
In the same pot, add the diced onions, minced garlic, sliced carrots, and celery. Sauté the vegetables, stirring occasionally until they start to soften, about 5 minutes.
5
Pour in the Guinness stout to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom.
6
Add the cubed potatoes and browned lamb back to the pot. If using, stir in the cooked pearl barley. Pour in enough stock to just cover the ingredients.
7
Add the bouquet garni to the pot, bring the stew to a gentle simmer. Reduce the heat to low, cover, and let it cook for 2 to 3 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking.
8
After simmering, taste the stew and adjust the seasonings with salt and freshly ground black pepper as needed.
9
In a small bowl, mix the cornstarch with 4 teaspoons of water to create a slurry. Stir the slurry into the stew and cook over low heat for a few additional minutes until the stew thickens slightly.
10
Finally, remove the bouquet garni, stir in the reserved chopped parsley, and serve the stew hot with a side of Irish soda bread and plenty of Guinness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Killarney-Style Lamb and Guinness Stew?
It is a hearty traditional Irish stew featuring tender pieces of lamb shoulder braised in a robust broth infused with Guinness stout, potatoes, carrots, and fresh herbs.
What cut of lamb is best for this stew?
The recipe calls for 3 lbs of lamb shoulder, cubed with a little fat for flavor and tenderness.
How long does it take to cook the stew?
The stew typically takes between 2 to 3 hours to simmer until the lamb is fork-tender.
What role does Guinness stout play in the recipe?
Guinness stout is used to deglaze the pot and add a rich, robust flavor to the broth.
How do I prepare the pearl barley?
If using pearl barley, cook it separately in 3 cups of stock for 20 minutes before adding it to the main stew pot.
Is pearl barley a mandatory ingredient?
No, pearl barley is listed as an optional ingredient that can be stirred in for extra heartiness.
What herbs are used in the bouquet garni?
The bouquet garni is made by tying together parsley stems, several sprigs of fresh rosemary, and fresh thyme.
What type of potatoes should I use?
The recipe recommends using 3 large russet potatoes, peeled and cubed.
Why should I brown the lamb before simmering?
Browning the lamb on all sides helps develop deep flavor and texture before it begins the slow braising process.
How do I deglaze the pot?
After sautéing the vegetables, pour in the Guinness stout and use a wooden spoon to scrape up the flavorful browned bits stuck to the bottom of the pot.
Can I use beef stock instead of lamb stock?
Yes, the recipe allows for either 2 quarts of lamb stock or beef stock to cover the ingredients.
How is the stew thickened?
The stew is thickened at the end of the cooking process using a slurry made of cornstarch and water.
What is the ratio for the cornstarch slurry?
Mix 2 teaspoons of cornstarch with 4 teaspoons of water to create the thickening slurry.
How many carrots are included in the recipe?
The recipe calls for 3 large carrots, peeled and sliced.
How should the celery be prepared?
Use 6 stalks of celery and cut them into 1/2-inch thick slices.
What kind of onions are used?
The recipe specifies 2 large yellow onions, cut into a large dice.
How much garlic is required?
The stew requires 3 to 4 minced garlic cloves.
What should I do with the fresh parsley?
Chop 2 tablespoons of leaves for garnish and use the stems for the bouquet garni.
When do I add the bouquet garni?
Add the bouquet garni to the pot just before bringing the stew to a gentle simmer.
What is the best side dish for this stew?
This stew is best enjoyed with fresh Irish soda bread and plenty of Guinness.
Can this recipe be adapted for a slow cooker?
Yes, this easy recipe is ideal for busy days and can be adapted for a slow cooker or a standard pot.
How much Guinness stout is needed?
The recipe uses one 12-ounce bottle or can of Guinness stout.
How often should I stir the stew while it simmers?
You should stir the stew occasionally while it is covered and simmering to prevent any ingredients from sticking to the bottom.
Should I season the lamb?
Yes, the cubed lamb shoulder should be seasoned generously with salt before browning.
What is the purpose of the flour?
The recipe includes 1/2 cup of flour which is used for dusting the lamb before it is browned.
When is the final garnish added?
Stir in the reserved chopped parsley at the very end, just before serving the stew hot.
Is this recipe suitable for family gatherings?
Yes, it is described as a perfect dish for family gatherings or cozy dinners, encouraging conversation around the table.
How much liquid is needed for the main stew?
You should pour in enough stock (up to 2 quarts) to just cover the lamb and vegetable ingredients.
Do I remove the bouquet garni before serving?
Yes, you should remove and discard the bouquet garni after the stew has finished simmering.
What should I do after the stew finishes simmering?
Taste the stew and adjust the seasonings with salt and freshly ground black pepper as needed before thickening.