Irish Stew With Beef And Lamb |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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There are as many recipes for Irish stew as there are Irish families (I'm from Chicago and I've had dozens of versions of authentic Irish stew) - but this one has Guinness AND mead, along with lots of terrific vegetables, so what's not to like? Read more ? Ingredients:
1 pound lean stewing beef trimmed of fat and cut into 11/2” to 2 cubes |
1 pound lean lamb cut into cubes |
1 cup guinness (or one bottle -- your call) |
1/2 cup mead or honey wine |
2 teaspoons oil |
2 teaspoons flour |
salt and fresh black pepper |
2 bay leaves |
1 teaspoons fresh marjoram |
1 sprig of thyme |
2 large onions, diced |
1/2 cup carrots, diced |
⅓ cup rutabaga, diced |
⅓ cup turnips, diced |
1 cup potatoes, diced |
2 teaspoons tomato paste |
1 cup beef stock |
Directions:
1. Toss the meat cubes with flour, salt, and pepper.
2. In a separate pan heat the Guinness, mead, and beef stock. Keep warm.
3. Heat the oil in a Dutch oven over high heat and brown the meat on all sides.
4. Add 1/2 the onions and the tomato paste.
5. Cover and cook the meat and onions for about 5 to 6 minutes.
6. Add the remaining ingredients except the herbs and begin to sweat the vegetables to release some of their liquid (don't let them brown).
7. Add the warm Guinness, mead, and stock mixture.
8. Scrape up all the brown bits from the bottom of the pan and stir the stew..
9. Taste and adjust the seasonings.
10. Cover and simmer for 2 to 3 hours or until the meat is tender.
11. During the last 20 minutes, add the fresh herbs (either tied up in a piece of cheesecloth or in a metal tea infuser) and adjust the seasonings.
12. When you're ready to serve, discard the herbs and dish out portions of the stew with slices of hearty bread.
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