Traditional Irish Stew with Guinness Recipe

Now that our traditional Irish menu has a soup starter with Guinness Bread for dunking, we thought it was time to move on to the main course. And in deciding what delicacy to feature, we took your cue and opted for a dish that packs the greatest taste of Ireland – Irish Stew.

The luxury lobby of Dublin's Burlington Hotel

In order to make this Irish Stew the best we’ve ever had, we have sought the services of culinary sharpshooter Richie Wilson, head chef at Dublin’s Burlington Hotel. For those determined to continue the rich Guinness flavour in their meal, you can add some stout along with the stock for some true traditional Irish taste.

So as winter’s icy fingers begin to loosen their grip, we suggest a springtime walk followed by a steaming bowl of this heart, soul and belly warming Irish Stew.

Richie Wilson’s Traditional Irish Stew

Preparation time 25 minutes; cooking time 40 minutes; serves 4

Ingredients:

500g (17.6 oz) diced shoulder of lamb

1 liter (34floz) of cold water

1 liter (34floz) chicken or lamb stock

120 ml (4floz) of Guinness stout (optional)

Yummy Traditional Irish Stew from the Burlington Hotel

1 sprig thyme

2 bay leaves

4 large peeled potatoes, cubed

2 medium white onions, cubed

2 large carrots, cubed

6 sticks of celery, cubed

1 bunch of fresh chopped parsley

Method:

• Firstly, remove the impurities from the lamb to ensure the stock is clear and grease free by doing the following:
• Put the lamb into a large pot along with the cold water and place over a moderate heat until it begins to boil.
• Once it has begun to boil, empty the contents of the pot through a large colander allowing the liquid to run off.
• Rinse the lamb under cold running water until all the residue has been removed – now you have refreshed the lamb.
• Place the pot over a moderate heat and add in the chicken/lamb stock with the Guinness stout, if using, and the refreshed diced lamb.
• Add the thyme, bay leaves and season with salt and milled white pepper.
• Allow to simmer for 20 minutes until lamb becomes tender.
• Now add the diced potatoes, onions, carrots and celery, and continue to simmer for a further 10 minutes. (Keep the lid off the pot during the cooking process to allow water to evaporate for a more intense flavour.)
• Add the freshly chopped parsley and serve in large bowls.
• Serve to anyone who has a hearty appetite, and they’ll love you for it!

Want to keep cooking? In the spirit of a St Patrick’s Day party, we’ve gathered recipes for special green Irish dishes for you to try. The party doesn’t end there either, we’ve also got the recipes for St Patrick’s Party drinks, from cocktails to milkshakes.