Recipe by John Garland
"A hearty dish - Great cold weather meal. Serve with sliced French bread."
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cubed lamb stew meat
salt and ground black pepper to taste
red onion, chopped
chopped fresh rosemary
chopped fresh thyme
chopped fresh oregano
1 (12 fluid ounce) can or bottle
Irish stout beer (such as Guinness®), divided
1 (14.5 ounce) can
fire-roasted diced tomatoes, with juice
beef stock, or as needed
pearl barley, rinsed
small red potatoes, cubed
rutabaga, peeled and cubed
1 (10 ounce) package
sliced fresh mushrooms
all-purpose flour, or as needed
Made with Sirloin Tip so the kids would eat it. Made a great stew with a combination of favors. Easily enough for two meals for a family. Served with soda bread. Thanks for the recipe. The fire-roasted tomatoes add more than plain tomatoes.
Wow! Amazing. It has so many layers of flavors. I would definitely make this again. We did use lamb, but I think it would be just as good with beef, however my husband disagrees with me ; )
One change we made is that we only used about half the rutabaga. Once we got it all chopped it was just so much and didn't look like all that chopped rutabaga belonged in the stew! We used the fire-roasted tomatoes that the recipe also calls for and I do like some kick to my stews, so we really enjoyed it, but if you don't like spice, then use a can of regular diced tomatoes.
One more thing... it needs a bit more juice or water. Ours was really thick.
I can see this recipe becoming a family favorite. Thanks so much for creating it JG!
I questioned the addition of rutabaga...and I'm a big fan of rutabagas...and cut down to half the amount called for. I found myself picking out the rutabagas and set aside to eat separately. The rest was very good but just can't give it 5 stars...sorry.
Went to the butcher and got fresh lamb and some good Irish beer, made a loaf of Irish potato bread and we had a great meal. I would recommend this to anyone, we had our good friends over for supper and they loved it.
Great recipe. I also used beef (and left out rutabaga) for the kids....can't wait to try it with the Lamb.
My husband gave me grief about buying lamb because it's so expensive where we live, but after having this stew he asked me to make it again 2 days later, but with even more lamb. It was a huge hit with everyone, will be making this again & again! Thank you so much for sharing!
I made this tonight. It was really excellent. I made the following modifications: I used 3lbs of bone-in lamb stew meat. I put the salt and pepper into a Ziploc bag with 1/2 cup of flour and shook the meat cubes in it and knocking off the excess before browning in the bacon drippings. I omitted the tomatoes and oregano. I used 1/2 the amount of mushrooms and 1/2 the amount of barley. I used very small baby red potatoes which I left whole rather than cubing. I added 1/2 cup of home-made demiglace when I put in the broth, for color and richness. For the thickening slurry at the end I used some of the leftover seasoned dredging flour to mix with the reserved Guinness. 2 tablespoons was enough since the barley has some thickening action. The lamb got so tender most of it fell of the bones making it easier to eat. My girlfriend's mother came to dinner and had seconds, which is rare for her. Even with 3 of us eating two servings each, we have plenty of leftovers. I will make this again.
This was a wonderful hearty meal! I used parsnips in place of the rutabaga and fire roasted red peppers in place of the tomatoes and reduced the barley to 2/3 cup. I will certainly make this again it was a huge hit!
* Percent Daily Values are based on a 2,000 calorie diet.
JG's Irish Lamb Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 615
** Calories from Fat: 239
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