This Irish lamb stew It’s an easy, healthy and abundant dinner! It is full of tender lamb and root vegetables, flavored with the best seasonings and your favorite robust beer!
Lamb is a superb protein to work for for this recipe. Many people avoid it because it is associated with having a “game” flavor, but trust us on this: when it is cooked correctly, the lamb is incredible! It is also super versatile! It is imploring to be used in slowly braised lamb stems or for a perfectly grilled lamb grill. Throw it into ground lamb meatballs, Medfouna, stuffed lamb hamburgers and soups and stews!
This slow cooking lamb stew is one of the best lamb stew recipes and a classic way to enjoy the lamb! The low and slow cooking time gives all the flavors of the stew so long to blend together. It also gives the meat a lot of time to become a tender of autumn, dissolved in the mouth, just like our Sous Vide Lamb slans. Slow cooking offers a richer flavor and a lot of delicious golden pieces.
This delicious stew will surely make you return for a few seconds … and probably also third parties!
What is traditional Irish lamb stew?
The traditional Irish stew is a large and large stew consisting of tender pieces of lamb or mutton and a mixture of root vegetables such as potatoes and onions and sometimes carrots. You will see it commonly eaten on the day of San Patrizio and other Irish holidays.
Some argue that the addition of anything else to the stew means that it is no longer traditional, but your Irish stew with vegetables, herbs and additional beer accumulates! You can easily create this recipe for lamb stew using a handful of ingredients. The slow -cooked lamb stew is full of a smoky flavor that everyone will love.
Ingredients to make Irish lamb stew
- Celery, onion and carrot – Create a “mirepoix” that helps create a flavor base for soup.
- Garlic – Use newly chopped garlic cloves for the best flavor.
- Lamb – You will use both lamb shoulder and lamb shank For this recipe.
- Condiments: Uses a simple mixture of salt, pepper, paprika and oregano.
- Tomatoes – Use canned tomatoes and chopped. There is no need to drain the can. Incorporates directly into the broth.
- Beer – Use robust beer for a more traditional flavor. Guinness Beer is a favorite by fans.
- Beef broth – A tasty base for the soup. You could also use homemade bone broth.
- Potatoes: rust potatoes work great, but other varieties also work. The child’s potatoes are also perfect!
- Water and corn starch – Bang together to form a suspension that helps to thicken the soup. You can also exchange corn starch with arrow powder, if you prefer.
- FRose peas – adds color and a pop of consistency.
- Fresh parsley – by outline!
While beef broth is preferred, the chicken broth will work if absolutely necessary. He will not have the same Guinness Irish Stew flavor, but the basic ingredients will compensate.
How to make Irish lamb stew
- Put the vegetables and garlic in the slow pot. Season the lamb with salt and pepper, then add it to the slow pot on the vegetables.
- Add Paprika and oregano smoked, then pour the tomatoes, beer and broth. Cover and cook over low heat for 5-6 hours.
- Remove the lamb and destroy with two forksdiscard the bones and return to the Crockpot. Add the potatoes and cook for another 2-3 hours.
- Beat a suspension together with water and corn starch. Mix it with the rest of the ingredients to thicken. Allow the lamb stew to cook over low heat for another 30-40 minutes while everything meets.
- Finally, Mix the green peas AND Garnish with parsley Before preparing.
Suggestions for carnivorous experts as a girl
- You can exchange the meat of the lamb stew with the meat, if preferred. The soup will not be a traditional lamb recipe, but it will still be delicious!
- Bang the suspension well. You don’t want corn starch lumps in your abundant Irish stew recipe.
- Do this in a large Dutch oven or stock on the top of the stove instead if you are shorter in time. Just assemble and cook over low heat until cooking. A low cuisine is ideal for obtaining the best flavor for this abundant stew.
Frequent questions about the recipe
Robusta beer is the way to go! If you can find guinness in cans or bottles to keep this Irish stew, fantastic! Otherwise, other dark beers will also work. A Modelo Negro from Mexico is exceptional or any Porter brand.
Don’t go crazy if you can’t easily find a dark beer. If worse it is worse, you can even use light beer … you just have to call it “Irish Stew Lite”. 😉
We insinuate this Irish stew using a suspension composed of water and starch of corn or arrowroot powder. You will slam it in 30-40 minutes before the soup has finished cooking.
If you mix them in the suspension and the soup is not yet thickened to your liking, you can try to crush some of the potatoes or transfer the soup to the stove to cook over low heat until they evaporate more humidity.
You can use any vegetables of large roots instead of potatoes if you wish. Rutabaga, turnip or even sweet potatoes or potatoes work.
You can also add other types of stewed vegetables if preferred. Try frozen green beans, broccoli or cauliflower, cabbage, cabbage, leeks, call it.
This lamb stew in terracotta pot can be made on the instant dish in a pinch. It makes meals easy and when you use the right cut of meat, the pressure cooking is good for the job. The high pressure will also highlight the juices and flavors. Make sure to follow the instructions to heat the meat and the release of natural pressure if you choose an instant lamb stew.
What to serve with the Irish lamb stew
You can serve this stew alone or with a slice of crunchy Irish soda bread to absorb the broth! It is also delicious and served on a pile of Mamas crushed the potatoesSpoon on a smoked oven potato or a smoked cabbage. This tasty lamb stew is served well with smoked aubergines and other various vegetables.
Leftovers and heating
The remaining beef stew will last in hermetic containers in the fridge for 4-5 days or in the freezer for 3-4 months. To heat, defrost during the night in the refrigerator if frozen, then microwave or hot on the stove until he warmed up. Use a large vase for greater quantities of abundant lamb stew. If you choose to freeze the stew, put it in bags or safe containers by freezer.
Other recipes of lamb that you will love
You and your family will love this authentic Irish stew if you are a Lamb fan. Enjoy the dense broth and the rich flavor of a Guinness Stout on the colder winter days or on any day of the year. If you tried our slow -cooking lamb stew recipe or any other recipe on GirlCarnivore.com, do not forget not to forget to Evaluate the recipe And let me know where you found it in the comments below. We inspire your feedback and comments!
This is a comforting and comforting lamb stew, full of grated meat, a salty broth, carrots, peas and large bites of tender potatoes.
Prevent the screen from going to sleep
Put the celery, onion, carrots and garlic in a large slow pot. Season the lamb with the salt pepper and wind in the slow pot over the vegetables.
Add the paprika and the smoked oregano. Pour the tomatoes, beer and broth. Cover and let it cook for 5-6 hours per low.
Remove carefully the lamb and the shreds, discarding the bones and any fat. Back to collapse.
Add the potatoes to the terracotta pot and cook for another 2-3 hours on the bottom, until the potatoes are tender.
In a small bowl, beat the water and corn starch together to create a suspension. Mix in the terracotta pot and let the stew thickened, from 30 to 40 minutes. Add the peas and heat.
Ladle of heated bowls and garnish with fresh parsley.
This stew is also perfect in a Dutch oven or in another broth vase if you don’t want to do it in the terracotta pot. Just cook over low heat.
Calories: 242Kcal | Carbohydrates: 26G | Protein: 22G | Fat: 4G | Saturated fat: 1G | Cholesterol: 51mg | Sodium: 869mg | Potassium: 1024mg | Fiber: 4G | Sugar: 6G | Vitamin A: 4800Iu | Vitamin C: 24.5mg | Soccer: 94mg | Iron: 4.4mg
