I have to admit that I’m a big fan of Ireland and dreaming about to visit this country some day and try authentic Irish dishes and, of course beer. In Dubai we have a pub called Irish Village, and the name of the place says for itself. As I have not been to Ireland yet, but for me it is a small part of the Ireland in the middle of the busy megalopolis, and this is the place where it’s all started… Back in 2006, this was the place where I have tried draught Guinness for the first time in my life, and from the first sip I felt Irish cheerfulness and joy. I have been to this place many times afterwards and tried many dishes like beef and Guinness pie, cottage pie, black pudding and others. Some of the dishes I tried for the first time ever, and with every my visit to this place I felt like I am coming back to something very comfortable, something like home away from home, and I felt in love with the Ireland more and more.
Ireland is celebrating Saint Patrick’s day on 17th of March and I made one very special dish today – the traditional Irish Stew with the Guinness stout.
I wish all Irish and all people around the world who may read my blog now a very happy Saints Patrick’s day! 🙂
800g boneless lamb shoulder, cut into 5cm/2″ chunks
1kg baby potatoes
1 large onion
3-4 cloves garlic, peeled
500ml/1 can of Guinness stout
400ml lamb or beef stock
3 Tbsp flour
1-2 Tbsp olive or sunflower oil
3 sprigs of thyme (or 2 tsp dry)
2 bay leaves
salt&black pepper to taste
A handful of chopped parsley
The stew can be made on the stove-top or oven.
- Coat the lamb with salt, pepper and flour evenly. In a large frying pan heat the oil and brown the meat all over. Avoid crowding the pan with the lamb pieces or it will boil instead of brown. Set aside.
- Peel and thickly slice the onion and carrots.
- Add the onion and garlic to the frying pan and sauté for 5 minutes. You can avoid this step and add it straight to a casserole.
- Wash and scrub the potatoes thoroughly, peel the skin off if desired, and leave whole or cut in half.
- Put in a casserole half of the potatoes, add the lamb, then remaining potatoes along with carrots, onion-garlic, bay leaves and thyme.
- Add the stock and stout. Cover with a lid.
- Bring to boil, then reduce the heat and cook on a very low heat for 1,5-2 hour or until tender (or braise in the oven 160C/320F), stirring occasionally. The meat and vegetables should always be covered by liquid.
- The ready stew sprinkle with parsley.
I served the Irish Stew in a clay dishes; the meat turned out very tender and juicy, the taste and smell of meat broth was scrumptious thanks to the stout. 😀
Adapted from here