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
- Preheat the oven to 180C.
- Take the fresh cut of lamb and season with sea salt and black pepper. Adjusting the quantity according to taste.
- Toss the meat with rosemary and flour, coating evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
Featured Image Courtesy: recipetineats.com