Savory Irish Lamb Stew
This hearty Irish Lamb Stew is the perfect way to utilize leftover leg of lamb, transforming it into a comforting meal ideal for family gatherings or cozy nights in. Inspired by traditional Irish flavors, the stew combines tender lamb with a medley of fresh vegetables such as leeks, carrots, and earthy mushrooms. The addition of rich Guinness beer brings depth to the dish, while the barley contributes a satisfying texture. This stew is not only delicious on the first day, but it also develops even more flavor when enjoyed the next day. Whether you are cooking for a crowd or just looking for a nourishing meal, this stew delivers simplicity and satisfaction in every bowl.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Kosher salt
to taste (none)
Black pepper
to taste (none)
Olive oil or butter
3-4 tablespoons (for cooking)
Leeks
3, white part only, chopped (chopped)
Carrots
3, chopped (chopped)
Button mushrooms
5-6, sliced (sliced)
White potatoes
4-5, peeled and chopped (peeled and chopped)
Celery
2 stalks, chopped (chopped)
Lamb
1.5 lbs, cut into bite-sized pieces (cut into pieces)
Unsalted butter
1/4 cup (for roux)
Flour
1/4 cup (for roux)
Diced tomatoes
1 (14.5 ounce) can (none)
Lamb or beef stock
1 gallon (none)
Guinness draught
1 (14 ounce) can (none)
Barley
3/4 cup (none)
Parsley
1 teaspoon (none)
Thyme
1 teaspoon (none)
Marjoram
1 teaspoon (optional) (none)
Instructions
1
In a large pot, heat 3-4 tablespoons of olive oil or butter over medium-high heat.
2
Add the chopped leeks, carrots, mushrooms, potatoes, and celery. Season with kosher salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3
Stir in the bite-sized pieces of lamb and cook until the meat is nicely browned on the outside, about 5-7 minutes.
4
In a separate nonstick skillet, melt 1/4 cup of unsalted butter over medium-low heat. Add the flour and whisk continuously until the mixture turns a light golden color, approximately 3-4 minutes. This is your roux.
5
Carefully add the roux to the pot, followed by the can of diced tomatoes, lamb or beef stock, and the Guinness draught. Stir everything together and bring the mixture to a rolling boil.
6
Once boiling, reduce the heat to a simmer and cover the pot. Let the stew cook for 2 hours, stirring occasionally to ensure nothing sticks to the bottom.
7
After 2 hours, add the barley and herbs (parsley, thyme, and marjoram if using). Stir and let the stew simmer for another 20 minutes, or until the barley is cooked to your desired tenderness.
8
Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Irish Lamb Stew?
It is a hearty meal featuring tender lamb, leeks, carrots, mushrooms, potatoes, Guinness beer, and barley.
Can I use leftover lamb for this recipe?
Yes, this recipe is specifically described as a perfect way to utilize leftover leg of lamb.
What vegetables are included in the stew?
The stew includes leeks, carrots, button mushrooms, white potatoes, and celery.
How long does it take to brown the lamb?
The lamb should be cooked for about 5-7 minutes until it is nicely browned on the outside.
How much lamb is needed for this stew?
The recipe calls for 1.5 lbs of lamb cut into bite-sized pieces.
What is the purpose of the roux in this recipe?
The roux, made from butter and flour, acts as a thickening agent for the stew's broth.
How do I make the roux?
Melt 1/4 cup of unsalted butter and whisk in 1/4 cup of flour for 3-4 minutes until it turns light golden.
What kind of beer is used in the stew?
The recipe uses one 14-ounce can of Guinness draught.
How much stock is required?
The recipe requires one gallon of lamb or beef stock.
When should I add the barley to the stew?
Add the barley after the stew has simmered for its initial 2 hours.
How long does the barley need to cook?
The barley should simmer in the stew for about 20 minutes or until it reaches your desired tenderness.
What herbs are recommended for flavoring?
The recipe suggests using parsley, thyme, and optionally marjoram.
How many potatoes are used in the stew?
You will need 4 to 5 white potatoes that have been peeled and chopped.
Do I need to peel the potatoes?
Yes, the instructions specify that the potatoes should be peeled and chopped.
What part of the leek should I use?
The recipe specifies using the white part only of 3 chopped leeks.
Can I use beef stock instead of lamb stock?
Yes, the recipe allows for either lamb or beef stock.
What type of mushrooms work best?
The recipe recommends using 5-6 sliced button mushrooms.
How long should the vegetables sauté initially?
Sauté the leeks, carrots, mushrooms, potatoes, and celery for about 5 minutes until they begin to soften.
Does this stew taste better the next day?
Yes, the description notes that the stew develops even more flavor when enjoyed the next day.
What type of tomatoes are added?
One 14.5-ounce can of diced tomatoes is added to the pot.
How much barley is included?
The recipe uses 3/4 cup of barley.
What is the first step in the instructions?
Heat 3-4 tablespoons of olive oil or butter in a large pot over medium-high heat.
Is marjoram a required ingredient?
No, marjoram is listed as an optional herb.
How much butter is used for the roux?
The roux requires 1/4 cup of unsalted butter.
How many carrots are needed?
The recipe calls for 3 chopped carrots.
How much celery is needed?
Use 2 stalks of chopped celery.
What should I do if the stew needs more seasoning?
Taste the stew at the end and adjust with more salt and pepper as needed.
How long does the main simmer take?
Once the mixture reaches a boil, reduce heat and simmer covered for 2 hours.
Is this considered a one-pot meal?
Yes, it is tagged as a one-pot meal, though you do use a separate skillet briefly to prepare the roux.
What kind of salt is used?
The recipe specifically lists kosher salt.