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Catering to the Irish roots in our clan with this Irish Lamb Stew flavored with Guinness Extra Stout.
Scale
Ingredients
- 4 pounds of imported grass fed lamb cutlets
Grass Fed Lamb
- 2 onions, chopped
- 4–6 cloves of garlic, crushed
- 4 carrots, cut in inch long pieces
- 1 (12 oz) bag of sliced leeks
- 1 1/2 pounds of russet potatoes, cubed
Potatoes And Leeks
- Parsley, rosemary, thyme to taste
- Salt, to taste
- Saffron Road™ Culinary Lamb stock 4 cups
- 1 cup of Guinness Extra Stout beer
- McCormick® Grill Mates® Worcestershire Pub seasoning
Instructions
- Remove about 1/4 cup of bits of lamb fat from the meat and render slowly in a dutch oven.
- Sprinkle flour on pieces of meat and season with McCormick Worcestershire seasoning.
Browning Pieces Of Lamb
- Brown in hot oil. Remove from pan as pieces brown.
- Once the meat is browned, add chopped onions and garlic to the pan along with carrot chunks. Brown for a couple minutes.
Adding Onions And Carrots
- Top with pieces of meat. Add lamb broth and beer.
- Bring to a simmer and cook over low heat for about 1 1/2 hours.
- Add potatoes and leeks. Cook until the potatoes are tender.
- Adjust seasonings if needed.
- Serve with a large slice of country style bread. And a glass of Guinness of course!
