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 ½ | teaspoons salt |
| ½ | teaspoon fresh ground black pepper |
| ¼ | teaspoon dried thyme |
| ½ | lb white pearl onion (blanched and peeled) |
| 1 ½ | frozen baby peas |
| 1 | lb 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