Wednesday, March 17, 2010

My Saint Patrick’s Day Toast!

Guinness Stew on FoodistaGuinness StewBy now you’ve realized that I like to be a traditionalist in writing celebratory menus. St. Patrick‘s Day is one of those times when Americans celebrate the Irish in them. While I am a big fan of Corned Beef and Cabbage, I’ll go for the Guinness Stew recipe today.
Tonight, like so many other St. Patrick’s days I’ll be working the line providing Corn Beef and Cabbage to the masses. I don’t mind the task as yet another year of prosperity, tourism, and most importantly peace has been bestowed upon the Irish people. Tonight I offer my Irish friends a toast, “Here’s to bigger smiles, great friends, and better days ahead for all”! ! Happy St. Patrick’s Day everyone, and keep them pints coming!


Guinness Lamb Stew

2 pounds leg of Lamb, boneless and well trimmed, cut into 1 inch cubes (you can substitute Beef if you must)
1 1/2 tablespoons vegetable oil
1 cup onion chopped
1 clove garlic, chopped
1 cup mushrooms, quartered
1 1/2 tablespoons flour
Pinch of crushed thyme
Pinch (or two) of crushed cayenne
Pinch of black pepper
1 cup Guinness beer
1 cup lamb stock
2 teaspoons Worcestershire sauce
1 Bay leaf
2 cups chopped carrots
2 cups chopped potatoes
Chopped herbs for garnish
Salt and Black Pepper to taste

Steps:
1). Heat the oil in a wide skillet or sauté pan that has a tight fitting lid, cover until hot Add the lamb and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn) Brown meat in several small batches to avoid over-crowding the pan.
2). Add the onion and garlic and continue to cook until onion is slightly browned. Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the lamb, stirring to make a roux.
3). Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn).
4). Stir in the Guinness and lamb stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender Correct seasoning, ladle to bowls and garnish with herbs and serve.

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