Prep Time: 10 minutes Cook Time: 2 hours 50 minutes Total Time: 3 hours Servings: 4
A slowly braised Irish style lamb stew with Guinness.
- 1 tablespoon olive oil
- 1 pound lamb, cut into bite sized pieces
- 1 onions, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 1 can Guinness
- 4 cups beef stock
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 1 bay leaf
- salt and pepper to taste
- 2 white potatoes, cut into bite sized pieces
- 4 carrots, cut into bite sized pieces
- 1 handful parsley, chopped
- Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Sprinkle in the flour and stir.
- Add the Guinness and beef stock.
- Add the rosemary, thyme, bay leaf, salt and pepper.
- Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
- Add the potatoes and carrots and some more beef stock to cover.
- Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
- Plate and garnish with parsley.
Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine, softened
- 1 cup buttermilk
- 1 egg
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
- 1/2 lb. bacon
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/4 c. all-purpose flour
- 2 c. low-sodium chicken broth
- 1 c. whole milk
- 8 oz. lager
- 3 c. shredded Cheddar
- kosher salt
- Freshly ground black pepper
- Bread, for serving
- In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
- Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1minute. Add flour and whisk until golden, 3 minutes.
- Add broth, milk, and beer and let simmer, 15 minutes.
- Add cheese and stir until melted. Season generously with salt and pepper. Stir in most of the crumbled bacon.
- Ladle soup into bowls and top with remaining bacon. Serve with bread.
- 1 large boule of bread
- 1 stick butter, melted
- 3 cloves garlic, minced
- 2 tbsp. chopped fresh chives
- 1/3 c. Guinness
- 2 1/2 c. shredded sharp Cheddar
- Preheat oven to 350 degrees F. Using a serrated knife, crosshatch the boule, making slices every inch around the loaf in both directions.
- In a small bowl, stir together melted butter, garlic, and chives. Brush entire boule with butter, being sure to get into crevices.
- Pour Guinness between crevices.
- Stuff crevices with cheddar and wrap completely in foil.
- Bake for 20 minutes, then unwrap foil and bake 10 minutes more. Serve immediately.
- 3 cups low sodium beef broth
- 1 pound smoked sausages, cut into thin rounds
- 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes
- 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
- 2 yellow onions, sliced into thin rounds
- 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
- salt and fresh ground pepper to taste
- 2 tablespoons chopped fresh parsley
- Preheat oven to 425F.
- In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer sausages and bacon to a bowl and reserve the broth.
- Lightly grease a dutch oven or casserole dish with cooking spray.
- Spread one-third of the potatoes on the bottom of the casserole dish.
- Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
- Spread a layer of the previously prepared sausages and bacon over the layer of onions.
- Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
- Pour the reserved broth over the entire dish.
- Cover with a lid and bake in the oven for 40 minutes.
- Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
- Remove from oven and let stand 5 minutes.
- Ladle into bowls and garnish with fresh parsley.