Irish (Guiness) Stew RecipeCourse: Main CourseCuisine: IrishDifficulty: Medium
There’s nothing better on a cold wintry night than a bowl of hot hearty Irish stew.
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
Parsley chopped for serving
- 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