St. Patrick’s Day Special: Guinness Irish Stew For Good Luck

We know you’ll be celebrating St.Patrick’s Day with lots of beer and ale, but food can never take a back seat (even when binge drinking or hungover). Spreading the celebration through food, we came up with a recipe that infuses Ireland’s love of the dry stout – Guinness, in a classic Irish stew. One-pot, cosy, and warming, this Irish creation will give you some serious St.Patrick’s Day goals. #DSSCRecommends Guinness Irish Stew for the feast of Saint Paddy in its full glory.

Caters To: Six gobblers

Challenge Level: Beginner

Prep Time: 1 hour 45 minutes

From The Pantry:

  • 800 grams stewing lamb, diced
  • Sea salt and black pepper to taste
  • A few sprigs of fresh rosemary, finely chopped
  • 2 ½ tablespoons flour
  • 3 tablespoons olive oil
  • 1 onion, roughly chopped
  • 8 field mushrooms, cut in half
  • A handful of baby carrots, peeled
  • 1 parsnip, coarsely grated
  • 1 teaspoon marmite
  • 2 ½  tablespoons pearl barley
  • 300 ml Guinness
  • 565 ml lamb stock
  • 18 chipolata sausages, skewered
  • Parsley, finely chopped
  • 1 lemon

Cook Away:

  1. Preheat the oven to 180C.
  2. Take the fresh cut of lamb and season with sea salt and black pepper. Adjusting the quantity according to taste.
  3. Toss the meat with rosemary and flour, coating evenly.
  4. Heat olive oil in a casserole pan over high heat and fry the lamb until browned. Sealing the lamb is of utmost importance, so work in batches to ensure the meat gets a nice colour on it.
  5. Once the lamb is browned reduce the heat to medium and remove to a bowl. In the same pan add onion, mushrooms, carrots and parsnip. Fry until softened and highly coloured, about 5 minutes.
  6. Add the lamb back to the pan along with vegetables and add marmite, pearl barley, Guinness and stock. Bring to boil and simmer for 20 minutes.
  7. Add chipolata sausages to the pan, cover with a lid and cook in the oven for 1 hour or until lamb is cooked through and falling apart.
  8. Garnish with parsley and a good squeeze of lemon.

Guinness stew is ready! Pair with a crusty bread and more Guinness to truly soak in the spirit of St.Patrick’s Day.  

Stevie’s Tip: Use 8 merguez sausages instead of 18 chipolata sausages to spice up the stew. Lamb merguez sausages and pearl barley available at The Altitude Store.

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