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RECIPE
15 INGREDIENTS12 STEPS2HR 40MIN

Guinness Irish Lamb Stew

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This is an extremely tasty and satisfying stew and doesn’t involve too much prep. Once you have everything in the pot it needs a couple of hours minimum for the lamb to slow cook so it’s falling apart, melt in the mouth tender and the flavors have melded together into a magnificently rich sauce.
2HR 40MIN
Total Time

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Ingredients

US / METRIC
Servings:
6
Serves 6
1 Tbsp
2.2 lb
Lamb Chops
1 tsp
2
Large  Yellow Onions , sliced
4 cloves
Garlic , minced
1/2 cup
Diced  Bacon
1
Carrot , diced
3 ribs
Celery , diced
2 Tbsp
Tomato Paste
1 3/4 cups
Guinness® Stout Beer
2 cups
Beef Stock
2 sprigs

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Nutrition Per Serving

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CALORIES
656
FAT
50.6 g
PROTEIN
29.9 g
CARBS
16.1 g

Author's Notes

You can absolutely substitute the lamb chops with diced lamb if you prefer, and you could also substitute it for diced beef too.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Season the Lamb Chop (1 kilogram) well with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon) on both sides and then dust in the All-Purpose Flour (1 tablespoon), patting into the meat to coat evenly.
Step 3
Heat a heavy-based oven-proof casserole dish on medium heat and add Olive Oil (1 tablespoon).
Step 4
Once hot, add as many chops as you can fit directly onto the base of the dish so they brown evenly. Allow the chops to brown evenly on each side for about 3-4 minutes and then turn and repeat on the other side.
Step 5
Once browned on both sides, remove from the casserole dish and allow to rest on a plate, completing the process with the remaining chops.
Step 6
Lower the heat on the casserole dish and add the Yellow Onion (2) and Garlic (4 clove). Sauté for a few minutes until aromatic, then add the Bacon (1/2 cup) and fry off until it starts to get crispy.
Step 7
Add the Celery (3 rib) and Carrot (1) and let it cook and soften for 5 minutes or so.
Step 8
Add in the Tomato Paste (2 tablespoon) followed by the pint of Guinness® Stout Beer (440 milliliter) and give the pot a good mix. Return the lamb chops to the pot and cover them with the veggies and liquid as best you can to ensure the flavors penetrate as it cooks.
Step 9
Finally top up the casserole dish with the Beef Stock (500 milliliter), ensuring the lamb is completely covered. Add the Bay Leaf (2) and Fresh Rosemary (2 sprig) to the casserole dish and submerge them to release their flavors.
Step 10
Allow the stew to come up to the boil, then place the cover on and put it into the oven to cook for 2 hours or until the meat is falling apart and tender. You may need to cook for a further 30-40 minutes depending on how thick and tough your lamb chops are.
Step 11
When the stew is ready, remove it from the oven, and if you’d like to thicken the stew, simply, leave it on the stovetop for 10-20 minutes so the sauce reduces and thickens.
Step 12
To serve, scoop some mashed potato onto serving plates and then spoon over or next to with the rich stew. You can also serve with steamed green beans or peas.

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Nutrition Per Serving
Calories
656
% Daily Value*
Fat
50.6 g
65%
Saturated Fat
20.5 g
102%
Trans Fat
2.3 g
--
Cholesterol
124.6 mg
42%
Carbohydrates
16.1 g
6%
Fiber
3.0 g
11%
Sugars
7.7 g
--
Protein
29.9 g
60%
Sodium
843.7 mg
37%
Vitamin D
0.2 µg
1%
Calcium
77.2 mg
6%
Iron
2.9 mg
16%
Potassium
606.0 mg
13%
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