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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Preparation Time

  Cooking Time - 155 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Place the chopped bacon in a large pot over medium heat, and cook, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside. | 2. Sprinkle the lamb with salt and black pepper, and brown the meat well over medium heat in several batches in the bacon drippings. Do not crowd the pan or lamb won't brown. Set the lamb aside. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook and stir until the onion is softened and translucent, about 5 minutes. Pour almost all the stout beer into the pan, but reserve about 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by about half, about 10 minutes. Scrape up and dissolve any brown flavor bits in the bottom of the pot into the liquid. | 3. Stir the bacon and cooked lamb meat back into the stew; mix in the fire-roasted tomatoes with their juice, and pour in enough beef stock to cover. Bring the mixture to a boil, reduce heat to a simmer, and cook for 1 hour and 45 minutes. Mix in the pearl barley, and simmer 15 minutes more. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are tender, about 30 minutes. | 4. To thicken the stew, whisk flour into the reserved 1/4 cup of stout beer until smooth; stir the mixture into the stew, and simmer until thickened, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
lamb meat	2	pounds	cubed	2558.3098	0.0	150.2327	212.37599999999998
salt black pepper	to taste		ground	-	-	-	-
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
tomato juice	1	can	fire-roasted diced	61.934	12.8604	3.0967	1.0565
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
pearl barley	1	cup	rinsed	-	-	-	-
red potato	1	pound	cubed	317.515	72.1213	8.5729	0.635
carrot	2		sliced	52.48	12.2624	1.1904	0.3072
rutabaga	1		peeled cubed	51.8	12.068	1.5119999999999998	0.22399999999999998
mushroom	1	package	sliced	-	-	-	-
purpose flour	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.