Cooking the Harvest: Irish Lamb Stew with Guinness
Irish Stew
Adapted from Brian Lagerstrom’s “Comforting One Pot Beef Stew” recipe, along with other sources.
3.5 lbs of boneless lamb shoulder, hard fat cut away, and cut into 1 inch chunks
3 tbsp neutral oil or 2 tbsp neutral oil and 1 tbsp ghee
Generous pinch kosher salt (about 1 ½ tsp)
1 lb carrots, peeled and cut into ½ to 1 inch chunks
1 large onion, cut into 1 inch chunks
1 tbsp mushroom powder (or 4 cups fresh chunked up mushrooms when cooking off carrots and onions)
2 tbsp all purpose flour (I used 1 tbsp – it needed a touch more thickening)
1 quart good quality beef stock
1 can (14 oz) Guinness beer
1 tbsp Worcestershire sauce
4 cups waxy potatoes, cut into 1” chunks
2 bay leaves
½ to 1 tsp dried thyme
2 tbsp dried parsley
1 cup frozen peas
Black pepper to taste
Preheat oven to 500 degrees. Spray a half sheet pan with cooking spray. In large bowl, mix lamb with 2 tbsp oil and salt until well coated. Spread out on sheet pan. Sear in oven for 20-25 minutes, until well browned.
Meanwhile, add 1 tbsp oil to a large dutch oven. Sweat carrots, onions, and mushrooms, if using, with a good pinch of salt, until they soften and start to caramelize, 7-10 minutes.
Add in flour and stir until starting to brown a bit, about 1 minute. If using mushroom powder instead of fresh mushrooms, add it now. Add bay leaf, thyme, beef stock and beer. Bring to a simmer. When lamb is done in the oven, add lamb and any accumulated juices.
Reduce oven temperature to 300. Put dutch oven, covered, into oven, and cook for 1 ½ hours. Add potatoes, remove lid, and cook for another 1 ½ hours, stirring occasionally. Lamb should be fork tender.
Stir in peas, taste for seasoning, adding a generous bit of fresh cracked black pepper.
You can cool overnight to remove fat cap, or just do your best to spoon off the majority of it before serving.
TIMESTAMPS
0:00 Frost comes to the farm
1:21 Gathering ingredients
1:45 Browning Meat in oven
3:20 Prepping veg
5:44 Saute
9:44 Liquids go in
12:06 Into the oven
13:36 Defat the stew
16:02 Serve it up
18:02 Subscribe!
Sumptuous Slow-Roasted Lamb Leg in a Clay Pot | A Delectable Easter Special Feast - Pabs Kitchen
Embark on a culinary journey this Easter with our succulent Clay Pot Roasted Lamb Leg, inspired by rich Portuguese traditions and tailored to tantalize your taste buds! Immerse yourself in the aromatic symphony of carefully-selected spices as they meld with the tender, slow-cooked lamb, rendering it exquisitely fall-off-the-bone. This hassle-free recipe prioritizes your time, ensuring you can indulge in other activities while your feast gradually roasts to perfection in the oven. With a simple marinate-and-wait approach, this delectable dish promises not only a burst of flavor but also a stress-free cooking experience. Tempted? Give it a try and make your Easter extra special!
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Serve 4
Cooking time 2 hours in the oven
Ingredients
1 kg front leg of Lamb, chopped into 4 pieces
2 inches sliced stem of French Garlic round
1 Carrot peel & round sliced
2 Bay leaves
1 tbsp salt preserved red Pepper paste (massa de pimentão)
3 cloves of grated Garlic
1.5 tsps Roasted Cumin
1 tsp Paprika
0.5 crushed Black pepper
40ml Olive Oil
1 tsp dried Rosemary
1 tsp Chili flakes
0.5 tsp Salt
1.5 tbsps Lemon Juice
#PabsKitchen #RoastedLamb #EasterSpecial
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How to Make Irish Beef Stew | Beef and Guinness Stew by Lounging with Lenny
How to make Irish beef stew. Today I will show you how to make Irish beef stew, it is a beef and Guinness stew. This stew is very delicious and made with variety of root vegetables. Irish stew is rich with flavors and great all year around.
Follow my step-by-step video recipe how to make irish stew and enjoy.
Irish Stew Ingredients:
2lb beef chuck
1 carrot
1 parsnip
1 onion
3 garlic cloves
parsley
thyme
2 bay leaves
3 cups beef stock
1 cup Guinness
2 Idaho potatoes
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Chicken Cacciatore:
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Beef Stew on the Stovetop:
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