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Irish lamb Guinness Stew - pounds lamb shoulder with a little fat, cubed
- 1/2 cup
flour
- 3 large Russet potatoes, peeled and cubed
- 3 large carrots,
peeled and sliced
- 6 stalks celery, cut into 1/2" slices
- 2
large yellow onions, cut into large dice
- 3 - 4 cloves garlic, minced
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch
fresh parsley
- 2 quarts lamb or beef stock, or as needed
- 12 ounces
Guinness stout
- 1 cup pearl barley (optional)
- 2 teaspoons corn
starch
- Salt and freshly ground black pepper, to taste
For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of lamb or beef stock, then
add when you return the meat to pot with the vegetables. Cut off some of the parsley
leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs
of rosemary and thyme; reserve. Season the meat with salt and brown the meat in
a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and
celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized
meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely
cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender,
stirring occasionally. Check seasonings, add salt and pepper to taste, then remove
from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes
to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like. YIELD: 6 servings
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