Friday, March 16, 2012

Irish stew with Lamb and Guinness

Happy St Patrick's Day!

3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
3 large 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 beef stock
12 ounces Guinness stout
2 teaspoons corn starch                                                 
salt and freshly ground black pepper, to taste

  • 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, sprinkling 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 . Add enough stock to 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, and more Guinness if you like.

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