Recipe
Traditional Irish Lamb Stew
A hearty and comforting stew that perfectly embodies the flavors of Ireland.
Ingredients
2 | teaspoons butter |
|---|---|
3 | boneless leg of lamb (trimmed of fat and cubed) |
1 | ((12 ounce)) can Guinness stout or dark beer |
1 | ((14 ounce)) can beef broth |
8 | ounces tomato sauce |
1 1⁄2 | teaspoons salt |
1⁄2 | teaspoon fresh ground black pepper |
1⁄4 | teaspoon dried thyme |
1⁄2 | pound white pearl onion (blanched and peeled) |
1 1⁄2 | frozen baby peas |
1 | pound white mushroom (large ones halved) |
1 | ((15 ounce)) can whole potatoes |
2 | barley |
Instructions
| 1. | In a large Dutch oven or heavy saucepot with a tight-fitting cover, brown the boneless leg of lamb cubes in butter until golden brown. |
|---|---|
| 2. | Add Guinness stout, beef broth, tomato sauce, salt, pepper, dried thyme, and blanched pearl onions. Cover and simmer for 45 minutes, skimming off any excess fat. |
| 3. | Stir in the frozen baby peas, halved white mushrooms, and barley. Cover and simmer for an additional 15 minutes, or until the lamb and vegetables are tender. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1185.8 kcal |
| Protein | 59.8 g |
| Fat | 42.7 g |
| Carbohydrates | 96.3 g |
| Fiber | 15.9 g |
| Sugar | 7.6 g |
Published on Jul 19, 2024 by Luminița