Irish Lamb and Guinness Stew
- Thank you
- Serves
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6
- Prep
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10 mins
- Cook
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3 hrs
- Total
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3 hrs 10 mins
Ingredients
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2 tbsp olive oil
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1¼ kg lamb
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¾ tsp each salt and black pepper
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3 garlic cloves, minced
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2 onions, chopped (brown, white or yellow)
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180g bacon, speck or pancetta, diced
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3 tbsp flour (all purpose/plain)
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440ml Guinness Beer
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4 tbsp tomato paste
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3 cups (750 ml) chicken stock/broth
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3 carrots , peeled and cut into 1¼ cm / ½" thick pieces
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2 large celery stalks, cut into 2cm / 1" pieces
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2 bay leaves
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3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Instructions
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Cut the lamb into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
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Heat oil in a heavy based pot over high heat. Add lamb in batches and brown well all over. Remove onto plate. Repeat with remaining lamb.
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Lower heat to medium. If the pot is looking dry, add oil.
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Cook garlic and onion for 3 minutes until softening, then add bacon.
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Cook until bacon is browned, then stir through carrot and celery.
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Add flour, and stir for 1 minute to cook off the flour.
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Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
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Return lamb into the pot (including any juices). Liquid level should just cover - see video or photos.
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Cover, lower heat so it is bubbling gently. Cook for 2 hours - the lamb should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the lamb falls apart at a touch, the sauce has reduced and thickened slightly.
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Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.