IRISH STEW with lamb and Guinness
When we went to Dublin we came upon a little pub called The Celt. When we were there we had a wonderful Irish Stew. Tommy and I decided we wanted to make some when we returned from Europe so this week we found a recipie. This is from a lady in Killarney, Co. Kerry, so it doesn't get any more authentic than this. A bowl of it is about 250 cals and a cup is about 160. Next time we will add less meat and a little less herbs and more carrots. We had about half lamb and half stew meat to keep the cost down. We used pearl oinions instead of yellow. Enjoy!!!
When we went to Dublin we came upon a little pub called The Celt. When we were there we had a wonderful Irish Stew. Tommy and I decided we wanted to make some when we returned from Europe so this week we found a recipie. This is from a lady in Killarney, Co. Kerry, so it doesn't get any more authentic than this. A bowl of it is about 250 cals and a cup is about 160. Next time we will add less meat and a little less herbs and more carrots. We had about half lamb and half stew meat to keep the cost down. We used pearl oinions instead of yellow. Enjoy!!!
- 3 pounds lamb shoulder with a little fat, cubed
- 1/2 cup flour
- 3 large Russet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 6 stalks celery, cut into 1/2" slices
- 2 large yellow onions, cut into large dice
- 3 - 4 cloves garlic, minced
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh parsley
- 2 quarts lamb or beef stock, or as needed
- 12 ounces Guinness stout
- 1 cup pearl barley (optional)
- 2 teaspoons corn starch
- Salt and freshly ground black pepper, to taste