Wholesome Irish Stew Recipe with Lamb & Guinness #Ad
Here’s how to make my delicious, thick, Irish stew recipe. Made with lamb and Guinness, it’s the perfect family dinner that’s quick and easy to prepare at home. It’s also brilliant if you need a recipe to prepare in advance and re-heat later.
This is a really popular recipe by Donal Skehan and whilst I make this cooked in the oven, you can also cook my stew in the slow cooker or on the hob as well. Check out more of my Irish recipes here:
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Ingredients for thick lamb Irish stew recipe with Guinness (per serving):
- 4 Carrots
- 3 Onions
- 2 Garlic cloves
- 4 Rashers of bacon
- Olive oil
- 700g Diced lamb
- 4 White potatoes
- Handful fresh thyme
- 2 Vegetable stock cubes
- 1 Can Guinness
Tasty Irish Lamb Stew For St. Patrick’s Day! | From The Galley #50
With spring now upon us, the weather is starting to get milder, but a warm lamb stew is still very welcome fare! Seeing as St. Patrick’s day is here, we thought an Irish stew would be the perfect recipe! This is our version of an Irish stew. Get the recipe:
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
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Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves
Directions
Preheat the oven to 350 degrees F.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Traditional Irish Lamb Stew Recipe Beef Stew Mutton Stew
This melt in your mouth traditional Irish stew is so incredibly delicious! The potatoes soften to the buttery onions and tender meat layers and make this not just an easy stew to prepare but probably one of the best stews I have ever tried.
FULL RECIPE Traditional Irish Stew -
I love the simplicity of this traditional Irish stew, many of the Irish recipes I have been researching are very simple and seasonally similiar to Scottish foods. Quite often the most simple of recipes are the best recipes and that sure is the case with this lovely traditional Irish stew.
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******OTHER DELICIOUS RECIPES ON MY CHANNEL***
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I love sharing my Scottish content with you all and it really touches my heart to hear how much you all enjoy making and learning about Scottish foods. Sometimes I will be gifted Scottish products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not. Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish food, culture and traditions to those who have an interest in Scotland.
***This recipe does not include paid promotional material or gifted products.***
Simple Irish Lamb Stew - How to Make Traditional Irish Stew | Recipe
Just looking at Irish Lamb Stew can make your mouth water. With this recipe I'll show you how to make this traditional Irish Stew, otherwise known as Stobhach Gaelach. This recipe is just in time for St. Paddy's day, but of course can be cooked whenever you feel like enjoying this savory stew. This easy lamb soup recipe has a short list of ingredients, and the prep takes no time at all, but the amount of flavor is insane. So join me and follow along as I show you your new favorite stew.
Full Traditional Irish Lamb Stew Recipe:
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