Lamb Stew with Guinness
- 120 Minutes
- Easy
- Lamb
You can’t beat a delicious hearty stew when you want to feed the family or cosy up for date night on a chilly evening. See how Jack from Jacks Meat Shack prepares this classic dish.
Cooking Method
- Preheat the barbecue grill to 190C or fire up the hob to a medium high heat. Heat some oil in a big cast iron pan, Dutch oven, or stock pot.
- Season the lamb with salt and pepper then brown it before setting aside.
- Roughly chop the streaky bacon and fry until brown then set aside, leaving the fat in the pan.
- Whisk the flour a tablespoon at a time into the bacon fat to create a roux.
- Add the onions, carrots, and tomato puree until the onions become golden. Then add the crushed garlic.
- Pour in the Guinness and deglaze the pan by mixing well and scraping the bottom of the pan with a wooden spoon.
- Add the stock, bacon, and herbs before bringing the mixture to the boil and then reducing to a simmer with occasional stirring.
- After simmering for roughly one hour, add the potatoes and pearl barley.
- Simmer for approximately half an hour or until the potatoes and barley are nice and soft then serve warm with some delicious bread.
The Ingredients
- 1kg diced lamb
- 4 carrots peeled and chopped into chunks
- 2 large onions peeled and chopped into chunks
- 500g floury potatoes peeled and chopped into chunks
- 2 cloves garlic crushed
- 1 pack streaky bacon
- 200g pearl barley
- 500ml stock
- 2 tbsp tomato puree
- 1 can/bottle Guinness
- 1 large handful herbs: Rosemary, Thyme, Sage (use 1 tbsp each of dried herbs if fresh aren’t available)
