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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (4 1/2-pound) leg of lamb |
1 (1-pound) trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes |
1 tablespoon vegetable oil |
1 pound onions, chopped |
1 clove garlic, minced |
3/4 cup stout beer |
4 bay leaves |
1 (10 1/2-ounce) can condensed beef broth, undiluted |
1 tablespoon salt |
1 teaspoon pepper |
2 cups water |
3/4 pound carrots, cut into 1/4-inch slices |
1 pound new potatoes, cut into 3/4-inch cubes |
2 to 3 teaspoons dried tarragon |
3 to 4 tablespoons all-purpose flour |
1/4 cup water |
1 (17 1/4-ounce) package frozen puff pastry, thawed |
Directions:
1. Remove meat from lamb bone; cut into 1-inch cubes. Set bone aside.
2. Brown all sides of beef and lamb cubes in oil in a large Dutch oven over medium-high heat, stirring beef and lamb occasionally.
3. Add lamb bone, onion, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Remove lamb bone; add carrot, potato, and tarragon. Cover and simmer 30 minutes. Remove and discard bay leaves.
5. Combine flour and 1/4 cup water; stir until mixture is smooth. Slowly add flour mixture to stew, stirring constantly.
6. Cook over medium heat 3 minutes or until thickened and bubbly.
7. Cut puff pastry into shapes with a 5-inch shamrock cookie cutter. Place pastry shamrocks on an ungreased baking sheet.
8. Bake at 400° for 5 minutes or until lightly browned.
9. Spoon stew into individual bowls; top each with shamrock puff pastry.
10. Note: For the stout beer, we used Guinness.
11. * You can substitute 3 pounds trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes, for lamb.
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