Irish Lamb Stew with Guinness
In this robust traditional Irish stew, that is a pub classic, lamb chunks and vegetables are braised in a broth that is spiked with Guinness beer that brings out that dark and robust color and flavor in this stew.
- 1 ½ lb organic lamb meat cubes for stew
- 3 tbsp olive oil
- 1 tsp salt
- ½ yellow onion , chopped
- 4 cloves garlic , minced
- 1 stalk celery , chopped
- 1 carrot , chopped
- 2 jalapenos , chopped
- 3 tbsp all purpose flour
- 1 qt / 32 fl oz beef broth , low sodium
- salt , to taste
- crushed black pepper , to taste
- 1 - 14.9 oz can Guinness
- 12 oz bottled fire roasted diced tomatoes
Pat dry the lamb cubes and heat the oil in a heavy bottomed pan. Place the meat in a single layer in the pan and salt it. Once it is browned for a few minutes, flip them over and let them brown to a good sear on the other side. Remove them to a plate and repeat with the rest of the meat.
The meat will render some fat to the pan. To that fat, add the onion, garlic, celery, carrots and jalapenos. Add salt and crushed black pepper. Once the onions have browned a little, add the flour and let it cook a little till the raw scent of the flour disappears. Add the broth a little and mix the flour into it well without any lumps.
Add the rest of broth, the seared lamb, tomatoes and the Guinness to it. Bring it to a boil and let it simmer uncovered for 15-20 mins. Cover and simmer for another hour till the sauce has thickened.
Serve hot with crusty bread or with creamy polenta like I did.
Calories: 436kcal | Carbohydrates: 15g | Protein: 39g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 1723mg | Potassium: 735mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3010IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 4.3mg