Guinness Stewed Lamb

This warm, rich, meaty stew is great for serving with boiled potatoes and roasted root vegetables. I’ll post that roasted veggie recipe soon. This stewed lamb is a traditional Irish dish for St Patrick’s Day, and makes a good alternative to the common corned beef and cabbage.

Here’s what you’ll need:

  • 3 lbs lamb cubed
  • 2 cloves of garlic
  • 3 medium onions chopped
  • 1 cup beef stock
  • 1/2 pint of Guinness
  • 2 table spoons flour
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar

preheat the oven to 350 degrees.

Melt a little butter into a heavy cast pot. Shake the lamb cubes in a plastic bag with the flour and get a good coating on them. Brown these cubes, working in batches. Deglaze the pot with a little stock.

Put the browned lamb, garlic, onions,  add the rest of the stock and bring this to a boil. Whisk the flour and brown sugar into the boiling pot.

Once this thickens, turn of the heat, add the Guinness and vinegar ant put this in the oven. Keep this cooking in the oven for about two hours. The lamb should be nice and fork-tender. As mentioned before, serve this with potatoes and veggies and a nice loaf of bread.

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Comfort Food – Pub Style

Whenever you go to a good pub, the menu always features one of my favorite comfort foods. That’s right; we’re talking about a Sheppard’s pie… cooked long and slow. Now, there are quick and easy recipes that will tell you how to make one of these in thirty minutes, or even quicker. But the whole point it seems to these winter comfort foods is to take the long, slow, warm, approach that not only heats the hearth, but warms our memories as well.

Here’s what you’ll need:

  • 1 lb lean lamb, minced
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 stick celery, chopped
  • enough beef stock to cover
  • sea salt
  • black pepper
  • 3 to 4 tsp corn starch
  • 2 lbs Long Island potatoes
  • 4 oz butter
  • Salt and pepper

Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch, salt and pepper, to taste, and stir. Cook in a slow oven, 275°F for about 2 hours. Its important that the flavors meld together. You can do all this on stove top for about 20 minutes BUT the flavor is never the same. When complete, drain off gravy and put that on the side.

Boil and mash potatoes with milk, butter, salt and pepper, however don’t make it into a wet paste. It should be firm and almost chunky, think ‘rustic’, and for gosh sakes don’t use the mash potatoes in a box!

Add back enough gravy to the meat to make it moist. Gently add the mashed potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes. Serve with remaining gravy, and a pint of Guinness or two.