Guinness stout gives richness and depth to this lamb stew without any hint of beer flavor. Irish stew is traditionally made with lamb, but you may substitute beef if you must. The onions, peas, and mushrooms add flavor, but you might wish to add some garlic for extra punch. Serve with Irish mashed potatoes called champ or poundies. Makes a hearty and filling meal for St. Patrick's Day or any day.
Prep Time: 15 minutes
Cook Time: 1 hours, 5 minutes
Ingredients:
- 2 tsp butter
- 3 pounds boneless leg of lamb, trimmed of fat and cubed
- 1 bottle or can (12 ounces) Guinness stout
- 1-3/4 cups (14-ounce can) beef broth
- 8 ounces tomato sauce
- 1-1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp dried thyme
- 1/2 pound white pearl onions, blanched and peeled
- 1-1/2 cups frozen baby peas
- 1 pound white mushrooms, large ones halved
- 1 cup light cream or half and half
- 1/4 cup flour
- Prepared mashed potatoes (champ or poundies)
Preparation:
Brown lamb in butter in large Dutch oven or heavy saucepan with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions. Cover and simmer 45 minutes. Skim off any excess fat.Add peas and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.
Whisk flour into cream. Blend into simmering stew and bring back to a low boil. Cook 2 minutes, stirring until thickened. Taste and add additional salt and pepper if necessary.
Serve over or with Irish mashed potatoes (known as champ or poundies).
Yield: 6 servings
Irish American Lamb Stew Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.
