Cooking the Harvest: Irish Lamb Stew with Guinness

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, and beef chuck is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, while bouillon cubes are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickener.

Preheat the oven to 500 degrees Fahrenheit.

Spread lamb shoulder on a sheet pan and place in the oven to brown for about 20 minutes.

Check the lamb after 20 minutes for browning.

Peel and chop 1 pound of carrots into large pieces.

Chop 1 onion into large chunks.

In a large pot, heat ghee until melted and coat the bottom of the pot.

Add the chopped onions and carrots to the pot and sauté for a few minutes with a pinch of salt until they start to brown.

Add 1 tablespoon of all-purpose flour to the sautéed vegetables and stir for about 1 minute to toast the flour.

Add 1 tablespoon of ground mushroom powder to the pot.

Return the browned lamb to the pot with the vegetables.

Add 4 cups of small potatoes, 2 bay leaves, a pinch of thyme, and 2 tablespoons of parsley to the pot.

Pour in almost 2 quarts of homemade beef broth and 1 pint of Guinness, stirring to combine.

Bring the mixture to a boil.

Cover the pot and transfer it to a 350 degree Fahrenheit oven for 1.5 hours.

After 1.5 hours, check the stew and add the small potatoes if not added earlier, cooking for an additional hour uncovered.

After a total of about 3 hours, remove the stew from the oven and let it cool.

Scrape off some of the congealed fat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens