HEARTY LAMB STEW WITH GUINNESS
Treat your tastebuds to this delicious, warming, lamb stew, perfect for S Patricks day or any other day of the year. The addition of Guinness thickens up the broth making for a thick, creamy sauce which compliments the stewed meat and veg perfectly. Serve with a warm soda bread slathered in butter.
- 1 kg diced lamb
- 4 Carrots pealed and chopped into chunks
- 2 large onions pealed and chopped into chunks
- 500 g Floury potatoes pealed and chopped into chunks
- 2 cloves garlic crushed
- 1 pack streaky bacon
- 200 g pearl barley
- 500 ml stock
- 2 tbsp tomato puree
- 1 can/ bottle Guinness
- 1 large handful herbs: Rosemary, Thyme, Sage use 1 tbsp each of dried if fresh are not available
Preheat the barbecue grill to 190C or fire up the hob to a medium high heat. Heat some oil in a large cast iron pan, dutch oven or stock pot.
Season the lamb with salt and pepper and brown the lamb. Set the lamb aside.
Roughly chop the streaky bacon and fry until brown and set aside leaving the fat in the pan.
Whisk the flour a tablespoon at a time into the bacon fat to create a roux.
Add the onions, carrots and tomato puree until the onions become golden. Then add the crushed garlic.
Pour in the Guinness and deglaze the pan by mixing well and scraping the bottom of the pan with a wooden spoon.
Add the stock, the bacon and the herbs and bring the mixture to a boil then reduce to a simmer stirring occasionally.
After simmering for approximately one hour add the potatoes and the pearl barley.
Simmer for approximately half an hour or until the potatoes and barley are nice and soft then serve warm with some delicious bread.