Cooking Again With Stout, Day 5, Counting Down To St. Paddy’s Day With Lamb Stew
Posted by Bob Skilnik on March 14, 2007
Here’s a more contemporary recipe for Irish Lamb Stew from the Anchorage Daily News with a nice history of the dish plus one more non-beer stew recipe too. Of course, it includes stew in the recipe. I’ve included the recipe below, but the full article can be found here;
Irish stout lamb stew
• ½ cup plus 2 tablespoons flour
• 2 teaspoons salt plus more to taste
• Freshly ground pepper
• 3 pounds cubed lamb shoulder
• 3 tablespoons vegetable oil
• 1 16-ounce can stout or dark beer
• 1 ½ pounds red potatoes, quartered
• 3 parsnips peeled, cut into 1-inch chunks
• 3 carrots peeled, cut into 1-inch chunks
• 2 large yellow onions, coarsely chopped
• 4 ribs celery, cut into 1-inch pieces
• 3 cloves garlic, finely chopped
• 3 14 ½-ounce cans low-sodium beef broth
• 1 cup pearl barley
• 12 sprigs parsley
• 3 sprigs thyme
• 2 sprigs rosemary
» Mix ½ cup of the flour, 1 teaspoon of the salt and pepper to taste in a resealable bag; add lamb. Shake to coat lamb. Heat oil in a Dutch oven over medium-high heat. Sear the lamb in batches, until browned on all sides, about 4 minutes per batch. Remove each batch to a plate.
» Stir remaining 2 tablespoons of the flour into the Dutch oven. Cook, stirring, over medium heat, 1 minute. Stir in the stout, scraping up the browned bits. Add the potatoes, parsnips, carrots, onions, celery and garlic. Cook until the liquid is reduced by half, about 20 minutes.
» Return meat to the Dutch oven. Add the broth and barley. Tie the parsley, thyme and rosemary in a bundle with kitchen string; add to Dutch oven. Cook, stirring occasionally, until lamb is fork-tender, about 2 ½ hours. Skim off any fat. Season with remaining teaspoon of the salt and pepper to taste.
» Makes 10 servings.
— chef Steve Perlstein of the Irish American Heritage Center (Perlstein? Must be from the County Cork).