I am personally not a stew fan. The guys all love stew and I’ll make it, but I would just as soon make something else for myself rather than eat the stew. It’s nothing personal, I’m told I make good stew, but it just doesn’t hold a whole lot of appeal to me. There are things that are just so much more appetizing. That being said, since yesterday was St. Patrick’s Day and since Irish blood does course through these veins and since we don’t eat corned beef and cabbage, I thought I’d make an Irish stew. I looked online for some Irish stew recipes and decided to go with a hybrid of sorts. A total lamb stew, I’m not sure how that would have gone over since we are not super big lamb eaters. An all beef stew, well, I already stated my opinion on that one. So I mixed them together, threw in some stout beer. I bought a single bottle of chocolate stout from a local brewing company since I couldn’t get a single Guinness (and since we don’t drink beer, I refuse to take up refrigerator space with any) and a bottle of red wine. I started this stew at 4 and we ate at 7. So, it really didn’t take very long at all and came out tasting quite good and coming from a non-stew lover, this is really, really high praise.

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Ingredients:

1 1/2 lbs lamb stew meat cut into bite size pieces

1 1/2 lbs beef chuck stew meat cut into bite size pieces

2 T. tomato paste

1 t. sugar

1 t. Worcestershire sauce

1 bottle chocolate stout beer of your choice

1 c. red wine (I used Shiraz)

4 c. beef broth (I used 1 T beef base with 4 cups water)

3 T. butter

6-7 carrots cut into bite size pieces

6-7 Yukon gold potatoes cut into bite size pieces

1 large onion cut into bite size pieces

2 bay leaves

olive oil for searing

salt and pepper to taste

Process:

1. I took the cut up beef and lamb and browned it in the olive oil in my dutch oven. I did the lamb first and then the beef. Removed it to a bowl when each was done.

2. I put the cooked meat back into the pan and added my onion, sauteed for a few minutes.

3. Add stout, red wine, beef broth, bay leaves, Worcestershire sauce, sugar, tomato paste and bay leaves. Bring to a simmer and cover.

4. In a separate pan, add butter and saute carrots for about 15 minutes. Turn off and leave in pan.

5. Allow meat to simmer, covered, for one hour. Then add potatoes and carrots, season with salt and pepper to taste.

6. Allow to cook uncovered at a medium heat  for approximately 40 minutes or until potatoes and carrots are cooked through.

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