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Easy Bobby Flay Irish Stew Recipe

Bobby Flay Irish Stew Recipe

A chilly evening, a warm kitchen filled with comforting aromas, and a bowl of Bobby Flay’s Irish stew. There’s something about this dish that feels like a warm hug on a cold day. It combines tender lamb, hearty vegetables, and a complex flavor profile, making it not just delicious, but also deeply satisfying.
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Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Course: Main Course
Cuisine: Irish
Keyword: Bobby Flay Irish Stew Recipe
Servings: 6 Servings
Calories: 1578kcal
Author: Rebecca Novak

Equipment

  • Large pot

Ingredients

Lamb Stew:

  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon finely chopped fresh thyme
  • 3 cups chicken broth or water
  • 1 tablespoon Worcestershire sauce
  • 24 pearl onions peeled with the root end removed
  • 12 new potatoes halved
  • 4 pounds lamb shoulder cut into bite-sized cubes
  • 1 dried bay leaf
  • 2 medium carrots chopped into 1 1/2-inch pieces
  • 2 cups dark beer stout or porter
  • 1/4 cup olive oil
  • 1/2 cup dried barley pearls
  • 1 1/2 teaspoons sea salt
  • 1/4 cup finely minced fresh parsley for garnish
  • 1 tablespoon finely chopped fresh chives for garnish
  • 1/2 teaspoon smoked paprika

Irish Soda Bread:

  • 3 tablespoons cold unsalted butter
  • 1 egg
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour plus extra for dusting
  • 1/2 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons salt

Instructions

Step 1: Prepare the Lamb

  • Start by seasoning the lamb with sea salt and freshly cracked black pepper. In a large pot, heat the olive oil over medium-high heat. Add the lamb cubes, making sure to sear them until they’re golden brown. This step is crucial because it locks in the flavors.

Step 2: Sauté the Vegetables

  • Once the lamb is browned, add the pearl onions and carrots to the pot. Sauté them for about 5 minutes. The sweetness of the onions adds a secret touch to the stew.

Step 3: Adding Liquids and Barley

  • Next, pour in the dark beer and chicken broth. The deep flavors from the stout are going to elevate everything. Stir in the dried barley pearls, Worcestershire sauce, and bay leaf. Bring this mixture to a rolling boil before reducing the heat to a simmer.

Step 4: Incorporate Potatoes and Thyme

  • After bringing it to a boil, toss in the halved new potatoes and chopped fresh thyme. This is where you can smell the stew coming together beautifully. Cover the pot and let it simmer for at least 1.5 to 2 hours. Your patience will be rewarded!

Step 5: Adjust Seasoning and Serve

  • Once cooked, taste your stew and adjust seasoning if necessary. The lamb should be fork-tender, and the flavors should be harmonious. Serve hot, garnished with fresh parsley and chives for a pop of color!

Notes

  • Lamb Shoulder: This cut is incredibly flavorful and becomes tender with cooking. It’s ideal for slow-simmered dishes like this stew.
  • Dark Beer: Using a stout or porter contributes depth and rich flavor. Experiment with brands for different flavor notes.
  • Barley Pearls: These provide a delightful texture and subtle nuttiness. Make sure they are fully cooked.
  • Fresh Herbs: Thyme adds a fragrant earthy note, enhancing the dish without overpowering it.
  • Seasoning: The balance of salt and pepper is key. Adjust to your personal taste.
  • Garnish: Fresh herbs not only look great but also add freshness against the rich stew.

Nutrition

Serving: 1099g | Calories: 1578kcal | Carbohydrates: 130g | Protein: 111g | Fat: 70.8g | Cholesterol: 334mg | Sodium: 2281mg | Fiber: 24g | Sugar: 24g
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