Irish Stew With Lamb And Guinness

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A very traditional irish stew by way of killarney county. the stout and barley really make it a deep flavorful and perfect meal. Time is 2-3 hours because it will depend on how tender your lamb is. its a great prepare and leave it recipe though, would also be fun in the slow cooker

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Steps

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The barley is optional but it makes it even more traditional.

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Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.

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Cut off some of the parsley leaves and chop enough to make 2 tablespoons.

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Reserve.

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Cut off some parsley stems , and tie them into a bundle with a few sprigs of rosemary and thyme.

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Reserve.

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Season the meat with salt and brown the meat in a little oil.

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Remove and reserve , and sprinkle with a little flour , shaking off excess.

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Add the onions , garlic , carrots and celery to the pan and saut , tossing to coat with the fat.

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Add the guinness and deglaze , scraping up any caramelized meat juices.

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Add the potatoes , return the meat to the pot.

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Add enough stock to barely cover , cook over medium heat until just boiling , then reduce heat to very low and simmer 2 - 3 hours , until the meat is tender , stirring occasionally.

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Check seasonings , add salt and pepper to taste , then remove from heat , stir in parsley and .

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Ingredients

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fat, flour, russet potatoes, carrots, celery, yellow onions, garlic cloves, fresh rosemary, fresh thyme, fresh parsley, lamb, guinness stout, pearl barley, cornstarch, salt & freshly ground black pepper