Traditional Irish Stew Recipe
December 01, 2014
In the shadowy corners of many Irish brewpubs, people can be found huddled over steaming bowls of stew, clutching half empty pints of stout, muttering stories to themselves and any who'd listen. Pull up a chair and let me tell you about meat and vegetables in a dark sturdy broth, melding with the malty blackness until all that is left is a desolate bowl, a void glass notched with creamy reminders of each deep quaff, and the stories. Stories of heavy caramel and browned meat; Of tender lamb and the creamy malt keeping watch over it. But don't listen to me, experience it for yourself. Our Shameless Stout recipe brings all the dark roasty flavors an Irish stout should. It has a noticeable bitterness that when combined with this stew, will suss out hidden ingredients, like the cabbage. With our recipe you can write your own story; After all, there is no fireside like your own fireside. Ingredients
- 1 lb mutton or lamb cutlets
- 2lb red potatoes, peeled and cut into quarters
- 1 cup onion, roughly chopped
- 1 cup leeks, cleaned and finely sliced
- 1 cup carrots, roughly chopped
- 3 cups liquid beef stock
- ½ cup Irish stout
- 3 cabbage leaves, thinly sliced
- ½ cup all purpose flour
- 2 T vegetable oil
- Kosher salt and crack black pepper to taste
- Preheat oven to 350°F (180°C). Cut lamb into ½ inch cubes. Sprinkle cubes lightly with salt and pepper. Dredge lamb in flour. In a large pot, heat oil to hot but not smoking. Sear cubes turning every minute until all sides are browned. Remove lamb and set aside. Add a bit more oil and allow it to heat up. Add onions and leeks. Saute until onions turn golden. Deglaze with stout. Simmer for an additional minute.
- In a large pot add potatoes, carrots, lamb and onion/leek/beer fusion. Add beef stock and water to cover ingredients. Set heat to medium and cover with a tight fitting lid. Lower heat to low before it begins to boil. Simmer on low for 1 hour. Add cabbage. Simmer on low for additional hour, adding water to ensure ingredients stay covered. Remove from heat and season with salt and pepper.