Authentic Irish Lamb Stew (With Guinness) Recipe
If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef st
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Cooking tools:
- Dutch oven
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Mixing bowl
- Wooden spoon
- Stove
- Oven
- Slotted spoon
- Butcher's twine
- Measuring spoon
- Colander
- Ladle
- Kitchen shears
- Spoon
- Tongs
- Paper towel
- Plate
- Serving bowl
- Kitchen timer
- Peeler
- Fine-mesh sieve
Ingredients
- 2 lbs lamb shoulder, cubed
- 1/2 cup flour
- 3 large russet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced into coins
- 2 -3 small parsnips
- 2 stalks celery, cut into 1/2-inch slices
- 25 white pearl onions
- 2 teaspoons turbinado sugar
- 3 -4 garlic cloves, minced
- 2 bunches fresh rosemary
- 2 bunches fresh thyme
- 2 bunches fresh parsley
- 1 star anise
- 1 bay leaf
- 1 quart lamb or 1 quart beef stock
- 12 ounces Guinness stout
- salt
- freshly ground black pepper
- 1/2 cup pearl barley (optional)
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