Kevin Dundon Beef and Guinness Stew

St. Patrick's Day doesn't hateful but serving up corned beef. This Guinness Irish gaelic Stew is a great culling with an incredibly rich, thick broth. Lamb or beefiness go layered with flavors due to a boring braise in Guinness beer, vegetables and herbs. Plus it's made all in one pot!

For today'southward post I'm sharing my gramma'southward Irish Stew recipe since St. Patrick's Day is budgeted.

Irish gaelic stew is traditionally made using mutton, an older sheep, and while almost of us today don't accept that on paw lamb shoulder meat comes to the rescue. If lamb is not a meat yous typically purchase, a good beef chuck roast would be a great substitute.

Irish Stew is pure condolement food and a archetype recipe. For my version, and to add a richness and depth to the gravy, I employ Guinness beer when simmering the stew. For those who do not drinkable alcohol this can easily be substituted with beef broth and some Worcestershire sauce if y'all adopt. Non the exact same flavor of course, simply a adept stand in for the beer. See my Recipe Note for more on this.

After sautéing the onion, leek and garlic I sprinkle flour on acme, stir it around to melt a bit and add together the Guinness and beef broth.

Along with the potatoes, this dull cooks and develops not only an amazing flavor, but a rich and thickened gravy.

This Guinness Irish Stew recipe and traditional Irish Stew recipes have only a few ingredients. Mutton (lamb), onions and potatoes.

In southern Ireland carrots and sometimes turnips are added. My gramma'southward had more of a broth to it and I like to thicken it up a scrap for dunking crusty bread in to sop up the goodness of that gravy.

Pretty simple dish that merely requires one to dark-brown the lamb and sauté some vegetables. Adding the beer and broth you comprehend and forget almost it for a few hours. This Guinness Irish Stew is a keeper!

While this Guinness Irish gaelic Stew is incredible as is, you could also serve this without potatoes in the stew and take myColcannon Irish Mashed Potatoes. If you lot're serving up Corned Beef and take any leftovers, try myCorned Beef Potato Gratin with Brussels Sprouts. Enjoy!

• 3 tbsp olive oil
• two lbs lamb shoulder or beef chuck cutting into 2 inch chunks
• ane tsp common salt
• ane/ii tsp black pepper
• 1 onion large chopped (white or brown)
• three leeks (white stalks not greenish tops)
• three garlic cloves minced
• three tbsp all purpose flour
• 22 oz Guinness Beer (Meet Note 1 and 2)
• ii cups beef goop
• 4 carrots peeled and cutting 1/2" pieces
• 2 potatoes peeled and cut into ii" pieces
• 3 sprigs thyme or sub with 1 tsp dried thyme leaves

• Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into i/two" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher common salt and pepper.

• Oestrus 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set up aside.

• Lower oestrus to medium and add together remaining tablespoon of olive oil. Add onion and leek, cook for three minutes until softened, and so add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.

• Add Guinness beer (See Notation 1 and 2), stirring and scraping up browned $.25 on bottom of pan so add together beef broth.

• Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.

• If lamb and vegetables are non fully covered add together enough water to do so. Cover, bring to a boil, stir then lower heat then it is bubbling gently. Cook 2 hours so remove lid and simmer for xxx minutes more until lamb falls apart and the sauce has reduced and thickened.

• Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.

1. Substitute Guinness beer using two 1/2 cups h2o mixed with 2 beef boullion cubes and 1 tablespoon Worcestershire sauce. Non the aforementioned, simply will due. See below regarding alcohol burned off if concerned.
2. When slow-cooking food in beer at a low simmer for several hours almost of the booze will evaporate away. The boiling point of alcohol is 173°F which is lower than that of h2o, 212°F. The United States Section of Agronomics states, simmering beer alone for ii.v hours will remove 95 percent of the alcohol it contains, leaving 5 percentage of the original alcohol content behind.

The information shown is an judge provided past an online nutrition calculator. It should non be considered a substitute for a professional person nutritionist's advice.

Calories: 415 kcal | Carbohydrates: 27 g | Protein: 35 yard | Fat: 15 g | Saturated Fat: three g | Cholesterol: 98 mg | Sodium: 828 mg | Potassium: 1008 mg | Cobweb: 4 g | Sugar: 4 g | Vitamin A: 7560 IU | Vitamin C: 18.5 mg | Calcium: 88 mg | Fe: 6.5 mg

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Source: https://keviniscooking.com/guinness-irish-stew/

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