Guinness Irish Stew Recipe with Lamb and Vegetables
1. To prepare the classic Guinness Irish stew begin by bringing 3 cups of stock to a boil in a medium saucepan; add barley.
2. Reduce heat to low and gently simmer for 20 minutes. Set aside.
3. Meanwhile, pat the meat dry with paper towels. Season the meat with salt and pepper.
4. Heat the oil in a 6 quart Dutch oven. Brown the meat on all sides over medium-high heat. Using a slotted spoon remove the meat from the pot.
5. Sprinkle flour over the meat shaking off any excess; set aside.
6. Add the celery, onions, garlic and carrots to the pot and saute until onions are soft and translucent.
7. Add Guinness and deglaze the pot, scraping up all the caramelized bits on the bottom and sides of the pan.
8. Chop the parsley leaves; reserving the stems.
9. Tie the parsley stems and several sprigs of thyme and rosemary into a bundle; drop the bundle into the pot.
10. Chop the remaining thyme and rosemary; set chopped herbs aside.
11. Return the meat to the pot. Add the potatoes, barley and enough stock to cover meat and vegetables. Bring to a boil over medium heat.
12. Reduce heat to very low and simmer for 2 to 3 hours, or until meat is fork tender. Stir occasionally; adding remaining stock as necessary.
13. Check seasoning; adjust to taste. Stir in chopped parsley, thyme and rosemary.
14. Mix cornstarch in water and stir. Add to stew, stirring to incorporate. Cook over low heat for 5 to 10 minutes or until stew thickens. Ladle into bowls.
Serve the Guinness Irish stew with crusty bread and of course more Guinness if desired.