 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
My Grandda was famous for his Irish stew. it was top secret to him. he entrusted me with it when I was ten. He's probably flipping in his grave but I believe things this good must be shared (lucky you) The Lamb can be subsituted for stew beef Ingredients:
1 1/2 lbs lamb shoulder, cut into cubes |
1/4 cup all-purpose flour |
2 tablespoons vegetable oil |
2 garlic cloves, crushed |
2 cups water |
1/4 cup burgundy wine |
1 cup guinness stout |
chopped carrot |
about 1 pound purple potatoes, cubed |
2 large onions, diced |
4 celery ribs, diced |
3/4 teaspoon black pepper |
1 cube beef bouillon, crushed |
1 cup frozen peas |
1/4 lb fresh sliced mushrooms |
Directions:
1. Coat lamb in flour and brown in oil, add garlic add all but peas and mushrooms cover and simmer 1 hour. Add peas and mushrooms and simmer for about 15 more minutes.
2. To add flare I hollow out the small round loaves of King's Hawaiian bread and serve inside bread bowls.
|
|