Recipe compliments of Rick and Lynne
| Cuisine: English/Irish | Type: Stew | Serves: 8 cups |
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Source:
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Cuisine at Home, October 2008 |
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Attributes:
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Comments:
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We substituted beef the first time we made this and it was excellent. |
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Serving Suggestions:
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If you aren't watching carbs, be sure and serve this with the recipe for mini cheddar scones tagged at the bottom! |
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Ingredients:
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2 lb. lamb or beef stew meat, cut into 1 1/2" chunks, seasoned with salt and pepper 1/4 cup olive oil, divided 2 cups onion, diced 2 T garlic, minced 2 T tomato paste 1/4 cup all-purpose flour 1/4 cup dark beer (such as Guiness) 2 cups beef broth 2 cups chicken broth 2 fresh thyme sprigs 2 lb. yukon gold potatoes, peeled, cubed 1 cup carrot, chopped 1 cup frozen peas 1 cup savoy cabbage, sliced Salt and pepper to taste |
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Instructions:
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Brown lamb in 2 T oil in a large pot over medium-high heat, 8 minutes. Transfer lamb to a bowl and set aside; reduce heat to medium. Add 2 T oil and onion to the pot and sweat, covered, until soft, 5 minutes. Stir in garlic and tomato paste, and cook until paste darkens, 2 minutes. Add flour, stir to coat and cook 1 minute. Deglaze with beer, scraping any bits from the bottom of the pot, then add both broths, lamb meat and its juices, and thyme. Bring to a simmer, reduce heat to low, cover, and simmer 1 hour. Stir in potatoes and carrot. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt, and pepper; simmer 5 minutes. |
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