Irish Stew
Every good Irish girl should have their own stew recipe, here is mine...and the best part is you don't have to wait until St. Patrick's Day to enjoy it!
Ingredients (*use organic)
1 lb Lamb (cut into 2 inch chunks, preferable from the shoulder)
1/4 cup Flour
Pinch of Cracked Pepper
Pinch of Cinnamon
Pinch of Sea Salt
12 oz Premium Dark Beer/Amber Lager
1 medium Yellow Onion (sliced)
2 cloves of Garlic (minced)
2T Tomato Paste
3 cups Beef Broth
3 large Carrots (chopped)
3 Celery stalks (chopped)
2 lbs Yellow Potatoes (washed and cubed)
Handful of Fresh Parsley (chopped)
Oil
In a large stock pot/dutch oven add about 2T oil and turn stove to medium heat.
In a bowl add flour, pepper, cinnamon and salt. Add your stew meat and coat completely.
Once coated, add your stew meat to the stock pot and cook on all sides until browned. Remove the meat and set aside.
Pour your beer into the stock pot and de-glaze. Add onion and garlic; cook for at least 5 minutes then add your tomato paste and beef broth cooking for another 5 minutes.
Add your remaining ingredients; carrots, celery, potatoes, parsley and browned stew meat.
Cook on medium heat for another 10 minutes, cover, reduce heat and simmer for at least 3 hours stirring occasionally. (check veggies and meat for desired tenderness) Can be prepared up to two days before as it tends to taste better after it has been reheated!
In a bowl add flour, pepper, cinnamon and salt. Add your stew meat and coat completely.
Once coated, add your stew meat to the stock pot and cook on all sides until browned. Remove the meat and set aside.
Pour your beer into the stock pot and de-glaze. Add onion and garlic; cook for at least 5 minutes then add your tomato paste and beef broth cooking for another 5 minutes.
Add your remaining ingredients; carrots, celery, potatoes, parsley and browned stew meat.
Cook on medium heat for another 10 minutes, cover, reduce heat and simmer for at least 3 hours stirring occasionally. (check veggies and meat for desired tenderness) Can be prepared up to two days before as it tends to taste better after it has been reheated!
No comments:
Post a Comment