Lamb and Guinness Stew
Hearty and bold lamb and Guinness stew is an easy and delicious way to celebrate
Ingredients
- 1 large onion diced
- 3 medium carrots rough cut
- 1 lb yellow potatoes
- 2 lb lamb shoulder cubed
- 2 tbsp garlic minced
- 3 tbsp olive oil
- 2 cans Guinness
- 1 liter beef stock
- ΒΌ cup parsley chopped
- 1 tbsp rosemary fresh, chopped
- 1 cup peas frozen
- 2 cups mushrooms rough chop
- 2 tbsp tomato paste
- 2 tsp cornstarch
Instructions
- In a large pot over medium heat, add 2 tbsp olive oil.
- In small batches, brown the lamb and reserve in another container.
- Add onions to the pot to lift the fond and cook until translucent.
- Add the mushrooms and cook until soft,
- Add the garlic and cook until fragrant.
- Toss in the carrots and potatoes, and add in the tomato paste. Cook for 1-2 minutes.
- Add the meat back in and combine.
- Pour in one and a half cans of Guinness and bring to a simmer. Stir in rosemary.
- Once the pot has come to a simmer, add 1L beef stock, season with salt and pepper again, and simmer on medium low uncovered for 1-2 hours.
- Using 2-3 tbsp of the stew liquid in a separate bowl or ramekin, whisk in the cornstarch until it dissolves. Add it back into the stew and cook for 5-10 minutes, or until thickened.
- Toss in the peas and cook until just heated through.
- Stir in the parsley and serve with some Irish soda bread!