Traditional Irish Stew

Traditional Irish Stew

Traditional Irish Stew


2 lb diced lamb

6 slices bacon

½ onion

3 carrot

3 parsnip

1 large turnip

1 large golden beet

4 medium size potato

4 cloves garlic, minced

2 tbsp fresh chopped thyme

2 bay leaves

2 tbsp salt

1 tbsp pepper

440 ml Guinness

3 cups beef stock

¼ c butter, small cubes

Prepare Ingredients – slice the bacon into small strips.  Dice the onion, carrot, parsnip, turnip, beets, potato.  Mince garlic, chop fresh thyme, cube butter.  Toss the lamb in salt and pepper until coated.

On medium heat – in a large pot, add bacon and 1 tbsp oil and fry bacon until crispy. 

Remove the bacon and place it aside on a paper towel.  Leave the bacon fat in the pot. 

Turn heat up to medium high.  When oil starts to smoke, add ½ batch of lamb and sear until the lamb is browned on all sides.  Remove that batch, and do again with the remaining lamb

Assuming the pot does not have burnt bits, add onion, carrot and garlic and sauté until onions are translucent and garlic has browned.  (if the pot has burned, give it a wash, and start again with a tbsp of oil)

Add remaining vegetables – turnip, beet, parsnip, potato and stir.  Add lamb and bacon back to the pot.  Turn up to high heat and add the Guinness.  Reduce the liquid by half and add the remaining beef stock, thyme, and bay leaves. 

Turn heat down low.  Cover and simmer for 1.5 hours

Adjust the seasoning if necessary.  You can add some hot sauce if you like to spice it up.

When ready to serve, turn off heat and slowly stir in butter until it melts and thickens the stew.

Serve with toasted bread, and possibly the remaining cans of Guinness