Irish Cowboy
Saddle up for the hearty and flavor-packed "Irish Cowboy," a rich fusion of traditional Irish stew and cowboy-inspired touches. This rustic dish combines tender, slow-simmered lamb shoulder with a medley of hearty vegetables like russet potatoes, carrots, and celery, all brought to life with a smoky kick of paprika and a splash of Guinness or stout beer. The addition of black beans lends a nod to Western-style comfort food, creating a robust stew that's perfect for chilly nights. With its slow-cooked depth of flavor and enticing aroma, this one-pot wonder is a crowd-pleasing meal served best with crusty bread or biscuits for soaking up every delicious drop. Whether you're craving Irish tradition or ranch-style charm, the Irish Cowboy will rope you in with its bold, satisfying flavors.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, cubed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 celery stalks, diced
- 2 large russet potatoes, cubed
- 3 garlic cloves, minced
- 4 cups beef or lamb stock
- 1 cup Guinness or stout beer
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Season the cubed lamb shoulder with salt and black pepper. Brown the lamb in batches, ensuring all sides are seared. Remove the browned lamb and set aside.
3. Lower the heat to medium and add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
4. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
5. Stir in the tomato paste, smoked paprika, and dried thyme. Cook for 1–2 minutes, allowing the tomato paste to caramelize slightly.
6. Deglaze the pot by pouring in the Guinness or stout beer, scraping the bottom of the pot with a wooden spoon to release any browned bits.
7. Return the browned lamb to the pot. Add the cubed potatoes, beef or lamb stock, and salt to taste.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender, and the flavors have melded together.
9. In the last 15 minutes of cooking, stir in the canned black beans and adjust seasoning if necessary.
10. Once done, remove from heat and ladle the Irish Cowboy stew into bowls. Garnish with chopped parsley, if desired, and serve with crusty bread or biscuits for dipping.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 28.9 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5847 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
