Oven Braised Irish Lamb Stew with Guinness Recipe
Experience the hearty flavors of Ireland with our Oven Braised Irish Lamb Stew with Guinness recipe! This traditional dish combines succulent lamb, hearty vegetables, and the rich, malty depth of Guinness stout for a comforting meal that’s perfect for chilly evenings. Slow-cooked to perfection in the oven, this stew is bursting with savory goodness and will fill your home with irresistible aromas. Serve it up with a side of crusty bread or creamy mashed potatoes for a satisfying taste of Irish hospitality that’s sure to warm both body and soul.
INGREDIENTS YOU’LL NEED TO MAKE IT:
Together, these ingredients create a hearty and flavorful lamb stew that is sure to delight your taste buds and warm you from the inside out.
- Lamb Shoulder: Three pounds of lamb shoulder, trimmed well and cut into 1-2 inch cubes, form the flavorful and tender base of this stew. Lamb shoulder is great for slow cooking like braising making the meat juicy and fall-apart tender.
- Salt and Ground Black Pepper: Salt and pepper are used to season both the lamb and the stew to taste, enhancing the flavors of the ingredients and adding depth to the dish.
- Olive Oil (or bacon grease): Three tablespoons of olive oil or bacon grease are used to brown the lamb and sauté the onions and garlic, adding richness and depth of flavor to the stew.
- Onions and Garlic: Two onions, roughly chopped, and six cloves of garlic, minced, provide aromatic flavor and sweetness to the stew base.
- Tomato Paste: Three tablespoons of tomato paste add richness, depth, and a touch of acidity to the stew, enhancing the overall flavor profile.
- Flour: A quarter cup of flour is used to thicken the stew and create a hearty, velvety texture.
- Guinness: One cup of Guinness stout adds a robust, malty flavor to the stew, infusing it with complexity and depth.
- Beef Broth and Water: Two cups of beef broth and two cups of water is the liquid base of the stew, providing depth of flavor and richness.
- Bay Leaves and Rosemary: A bay leaf and a teaspoon of dried rosemary add aromatic flavor and herbal notes to the stew, enhancing its overall complexity.
- Carrots and Potatoes: Four carrots, cleaned and chopped into chunks, and one pound of Yukon Gold or mini potatoes add sweetness and texture to the stew, complementing the savory flavors of the lamb and Guinness.
WHY EATING LAMB STEW SO GOOD FOR YOU?
Eating lamb can be highly beneficial for your health. Lamb is a great source of high-quality protein, essential amino acids, and important vitamins and minerals such as vitamin B12, zinc, selenium, and iron. These nutrients play key roles in supporting immune function, energy metabolism, and overall well-being. Additionally, lamb contains beneficial fats like conjugated linoleic acid (CLA) and omega-3 fatty acids, which have been linked to potential health benefits such as reducing inflammation and supporting heart health. Including lamb in your diet in moderation can contribute to a balanced and nutritious eating pattern, promoting optimal health and vitality.
HOW TO MAKE GUINNESS LAMB STEW?
Time needed: 3 hours
- Preheat the Oven:
Preheat the oven to 325°F and set a rack in the lower middle position. - Prepare the Lamb:
Dry the lamb cubes with a paper towel and season with the salt and pepper. - Brown the Lamb:
In a large Dutch oven or large pot, heat three tablespoons of olive oil or bacon fat over medium-high heat. Brown the meat in batches for about 5 minutes per batch. Sear the lamb chunks until they develop a nice brown crust but no need to cook the meat through.
Transfer the meat to a warm plate and set aside.
- Add other Ingredients:
Add the onions, garlic, and dried rosemary; cook, stirring with a wooden spoon and scraping the browned bits from the bottom of the pot, for about 5 minutes. - Add Flour:
Sprinkle with flour and stir until the flour is dissolved; to the onion mixture for about two minutes. - Add Tomato Paste:
Stir in tomato paste and cook for another minute. - Add the Guinness and Beef Stock:
Add the Guinness beer, beef broth, water, and bay leaf. Stir and loosen any brown bits from the bottom of the pan and bring to a boil. - Add the Lamb:
Add the seared lamb and all the juices back to the Dutch oven. - Place in Oven:
Cover the pot with a lid, place into preheated oven, and braise for 2 hours. - Add Carrots and Potatoes:
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for another 45 minutes to one hour more, or until the vegetables are softened, the rich gravy is thickened, and the meat is tender.
Remove the bay leaf and discard, then taste and adjust the seasoning add more salt and pepper if necessary. - Enjoy the Irish Stew:
This stew always tastes better the next day after refrigerating overnight allows the flavors to melt together. This hearty lamb stew is the perfect comfort food.
Garnish with fresh parsley.
Enjoy with your favorite crusty bread.
FAQ – FREQUENTLY ASKED QUESTIONS:
While lamb is traditional for Irish stew, you can certainly use beef or even chicken if you prefer. Just keep in mind that different meats may require adjustments in cooking time and seasoning.
Yes, you can omit the Guinness if you prefer not to use alcohol. You can substitute it with additional beef broth or water, but keep in mind that you’ll miss out on the rich flavor that the Guinness adds to the stew.
Simmering the stew for at least 1 1/2 to 2 hours allows the deep flavor to meld together and the meat will become tender. However, you can simmer it for longer if you prefer a thicker and more concentrated stew.
Yes, Irish lamb stew tastes even better the next day as the flavors have had time to meld. You can make it ahead of time and store it in the refrigerator for up to 3-4 days, or freeze it for longer storage.
Irish soda bread, crusty baguette, mashed potatoes, or colcannon (mashed potatoes with cabbage or kale) are all traditional foods that pair well with Irish lamb stew. Additionally, a side salad or steamed vegetables can add freshness to the meal.
GUINNESS IRISH STEW RECIPE SUBSTITUTIONS AND VARIATIONS:
With these substitutions and variations, you explore different flavor combinations and make the recipe your own!
- Meat Substitutions: While lamb shoulder is traditional for Irish stew, you can also use other cuts of lamb such as lamb stew meat, leg of lamb, or lamb shank. Additionally, beef chuck or stewing beef can be substituted for lamb if preferred.
- Vegetable Variations: Add the vegetables to your stew based on seasonal availability and your taste. Along with onions, garlic, carrots, and potatoes, consider adding celery, parsnips, turnips, leeks, or mushrooms for added flavor.
- Alternative Cooking Methods: While oven braising is a classic method for making Irish stew, you can also prepare it on the stovetop, instant pot, or slow cooker. Stovetop cooking requires simmering the stew over low heat for 1.5 to 2 hours. While a slow cooker could take 8 hours for low-and-slow cooking. To pressure cook, combine all ingredients, set the pressure cooker to high pressure, and cook for about 35-40 minutes. Then allow the pressure to release naturally before serving.
- Beer Substitutions: If Guinness stout is not available or preferred, you can substitute it with other types of beer such as stout, porter, brown ale, or even a lighter beer like lager. Each type of beer will impart a slightly different flavor to the stew, so choose according to your taste preferences.
- Thickening Agents: Instead of using flour to thicken the stew, you can use cornstarch or arrowroot powder as a gluten-free option. Mix the thickening agent with a small amount of cold water before adding it to the stew to prevent lumps.
- Additional Flavorings: Experiment with extra ingredients such as Worcestershire sauce, balsamic vinegar, or soy sauce. These ingredients add much flavor, depth, and balance to the dish.
HOW TO STORE AND REHEAT LEFTOVER IRISH STEW?
To store leftover Irish lamb stew, allow it to cool completely to room temperature. Then transfer it to an airtight container or resealable plastic bag. Label the container with the date and contents, then refrigerate the stew promptly. It can be stored in the refrigerator for up to 3-4 days.
When reheating leftover Irish lamb stew, there are a few methods you can use. One option is to transfer the desired amount of stew to a saucepan and reheat it over medium heat. Make sure you stir occasionally until heated through. Alternatively, you can reheat individual servings in the microwave for 1-2 minutes, stirring halfway through to ensure even heating. If the stew has thickened from refrigeration, you can add a splash of water or beef broth to adjust the thickness. Once reheated, be sure to check the temperature of the stew to ensure it reaches at least 165°F. Enjoy the warm and comforting flavors of Irish lamb stew reheated to perfection!
CAN LEFTOVER IRISH STEW BE FROZEN AND THAWED FOR LATER?
Yes, leftover Irish lamb stew can be frozen for later consumption. To freeze the stew, allow it to cool completely to room temperature first. Then, transfer it to airtight freezer-safe containers or resealable plastic bags, ensuring to leave some space for expansion. Label the containers with the date and contents before placing them in the freezer. Irish lamb stew can typically be frozen for up to 2-3 months without significant loss of quality. When ready to enjoy, thaw the stew overnight in the refrigerator before reheating it using your preferred method.
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Oven Braised Irish Lamb Stew with Guinness Recipe
Equipment
- Large Dutch Oven
Ingredients
- 3 Pounds Lamb Shoulder (trimmed well)(cut into 1-2 inch cubes)
- Salt and Black Ground Pepper (season the lamb and the stew to taste)
- 3 Tbsp Olive Oil (or bacon grease)
- 2 Onions (roughly chopped)
- 6 Cloves Garlic (minced)
- 3 Tbsp Tomato Paste
- ¼ Cup Flour
- 1 Cup Guinness
- 2 Cups Beef Broth
- 2 Cups Water
- 1 Bay Leaf
- 1 Tsp Rosemary (dried)
- 4 Carrots (cleaned and chopped into chunks)
- 1 Pound Potatoes (Yukon Golds) (or mini potatoes)
Instructions
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Dry the lamb with a paper towel and season with the salt and pepper.
- In a large Dutch oven, heat three tablespoons of olive oil or bacon grease ( over medium-high heat. Brown the meat in batches for about 5 minutes per batch. Sear the meat until it develops a nice brown crust but no need to cook the meat through.
- Transfer the meat to a warm plate and set aside.
- Add the onions, garlic, and dried rosemary; cook, stirring with a wooden spoon and scraping the brown bits from thwe bottom of the pan, for about 5 minutes.
- Stir in tomato paste and cook for another minute.
- Sprinkle with the flour and stir until the flour is dissolved for about two minutes.
- Add the Guinness, beef broth, water, and bay leaf. Stir and loosen any brown bits from the bottom of the pan and bring to a boil.
- Add the seared lamb and all the juices back to the Dutch oven.
- Cover the pot with a lid, place into preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for another 45 minutes to one hour more, or until the vegetables are softened, the broth is thickened, and the meat is tender.
- Remove the bay leaf and discard, then taste and adjust seasoning add more salt and pepper if necessary.
- This stew always tastes better the next day refrigerating overnight allows the flavors to melt together.
- Garnish with fresh parsley.
- Enjoy with your favorite crusty bread.