Thursday, March 15, 2012

Irish Stew

OK, so St Patty's Day is coming up this weekend.  And I know many of you will be getting your green beer and corned beef on.  Personally, I'm not a fan of either.  (Cabbage?  Irish whiskey?  That's another story.

But this great lamb stew recipe has Guinness in it...a perfect stewy way to honor Ireland. Serve it with some soda bread on the side and Erin go Bragh away.

Irish Stew
Makes 6 servings.

1 pound ground lamb
2 cups sliced carrots
1 1/2 cups frozen pearl onions, thawed
1 pound new potatoes, halved or quartered depending on size
3 tablespoons tomato paste
2 tablespoons minced garlic
2 tablespoons minced fresh rosemary
1/3 cup all-purpose flour
1 cup Guinness stout
4 cups beef broth (preferably low sodium)
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice

Sauté the lamb in a Dutch oven over medium-high heat until browned, 8-10 minutes.  Using a slotted spoon, remove the lamb and place on a paper-toweled line plate to drain slightly.

Add the carrot, onions, and potatoes to the Dutch oven and sauté for 5 minutes.  Stir in the tomato paste, garlic and rosemary.  Stirring often, cook until the paste darkens, about 2 minutes. Add the flour, stirring to coat the vegetables, and cook for another 2 minutes.

Deglaze the pot with the Guinness.  Stir in the beef broth, Worcestershire sauce and mustard.  Bring to a simmer and cook until the vegetables are tender, about 30 minutes.

Add lamb back into the pot, add the lemon juice and season to taste with kosher salt and freshly ground black pepper.

It's even better made a day ahead and reheated gently...flavors are even more powerful,

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