Irish Stew

Ingredients and Weight:

• Russet potatoes, 1 pound (peeled and cut into 1-inch cubes)
• Lamb shoulder, 1 pound (cut into 1-inch cubes)
• Carrots, 1 pound (peeled and sliced)
• Onions, 1 pound (chopped)
• Celery, 1 pound (chopped)
• Vegetable broth, 4 cups
• Guinness stout, 1 cup
• Fresh rosemary, 1 tablespoon (chopped)
• Fresh thyme, 1 tablespoon (chopped)
• Salt and black pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

2 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Season the lamb cubes with salt and pepper. Brown them in a large Dutch oven over medium heat.
2. Add the potatoes, carrots, onions, and celery to the pot. Stir to combine.
3. Pour in the vegetable broth and Guinness stout. Add the rosemary, thyme, and bay leaves.
4. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Taste the stew and adjust the seasoning as needed. Continue simmering for another hour, or until the lamb is tender and the vegetables are cooked through.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Protein: 25g
• Carbohydrates: 35g

Dish Characteristics:

• Rich and flavorful
• Hearty and filling
• Perfect for a cold winter day

User Comments:

• "This stew was absolutely delicious! The lamb was tender and the vegetables were cooked perfectly."
• "I love the Guinness in this stew. It gives it a really unique flavor."
• "This is the best Irish stew I've ever had. I will definitely be making it again."

Special Precautions and Tips:

• If you don't have Guinness stout, you can substitute another dark beer.
• If you want a thicker stew, you can mash some of the potatoes before adding them to the pot.
• Serve the stew with crusty bread for dipping.