Classic Guinness Irish Stew

With St. Patrick’s day fast approaching, it is time to consider some good ole Irish comfort food. After all, it is not about how much green beer you can stomach. Well, ok, maybe for some it might be.

St Patrick's Day is the perfect chance to show off great Irish food, and that it is not just Corned Beef and Cabbage (though there is nothing wrong with either). St Patrick's Day recipes draw on all that is wonderful about Irish food and the love of celebrating, washed down, of course, with a pint of the "Black Stuff" - Guinness.

Therefore, here is my first St. Patrick’s Day Recipe----Enjoy.

Live Long, Laugh Hard, Eat well

Chef Paul

Classic Guinness Irish Stew

Serves 12

Ingredients

 6 pounds lamb shoulder with a little fat, cubed

3 tablespoon olive oil, for browning

3/4 cup flour

5 large Russet potatoes, peeled and cubed

6 large carrots, peeled and sliced

6 stalks celery, cut into 1/2" slices

3 large yellow onions cut into large dice

5 cloves garlic, minced

1 bunch fresh rosemary

1 bunch fresh thyme

1 bunch fresh parsley

1 gallon lamb or beef stock, or as needed

24 ounces Guinness stout

1 ½ cup pearl barley

2 teaspoons cornstarch

Salt and freshly ground black pepper, to taste

Mise en Place preparation:

Precook the barley by cooking in lamb or beef broth for 20 to 25 minutes and drain, reserve in small bowl.

Cut off some of the parsley leaves and Pick off enough thyme and rosemary to make 3 tablespoons of each, roughly chop and set aside for finishing. Tie the remaining parsley, rosemary and thyme together to form a bouquet garni. 
 

Instructions:

Lightly coat the lamb with seasoned flour (flour with salt and pepper added using 2 parts salt to 1 part pepper), shaking off any excess.  Heat oil in a heavy Dutch oven on top of the stove over medium high heat, add the lamb and brown on all sides. Remove lamb from Dutch oven to a waiting bowl, cover to keep warm.

 Add the onions, garlic, carrots and celery to the Dutch oven and sweat for 2 to 3 minutes. Add the Guinness and deglaze, scraping up any caramelized meat (fond ). Add the potatoes, and bouquet garni; return the meat and barley to the pot. Add enough stock, barely covering the ingredients, Cooking over medium heat until just boiling, reduce heat to very low and simmer, cooking 4 - 5 hours, stirring occasionally until the meat is tender, adding more broth as needed to keep the stew covered.

Add salt and pepper to taste, stir in the reserved chopped parsley, rosemary and thyme. Make the slurry using the cornstarch and 4 tablespoons of cold water. Mix the two together until it looks like milk. While stirring add the mixture a little at a time to thicken to desired consistency.  

***Chef Notes***

This recipe is a favorite of mine and a nice Sunday all day cook meal. Don't wait until St. Patrick's day to try something great. Serve with plenty soda bread, tea and more Guinness if you like. This recipe is best after resting for one day to infuse the flavors together.