I usually make a traditional Guinness Irish Stew for St. Patrick's Day. However, in my new Cuisine magazine that I received for my birthday (Yea!!!), they had this recipe. It sounded delicious & I thought I'd give it a try. Oh my, was it ever "flavorful", as my dear hubby said. It's such a quick stew, but the depth of flavors is incredible. If you'd like to try a new version of Irish Stew, you might want to try this recipe out. Happy St. Patrick's Day... Slainte'!!!
1 lb. ground lamb (Cuisine suggested ground beef,
if lamb isn't "your cup of tea")
2 cups sliced carrots
1 & 1/2 cups frozen pearl onions, thawed
12 oz. purple potatoes, halved (I used Honey Gold)
2 T. tomato paste
2 T. each minced garlic & fresh rosemary
1 cup dark beer, such as Guinness
4 cups low sodium beef broth
1 T. each Worcestershire sauce and Dijon
Minced zest & juice of 1 small lemon
salt & pepper to taste
chopped fresh parsley
Saute' lamb (I used ground beef) in a Dutch oven until browned. Stir the meat less if you want larger chunks. Remove the meat from pot to a paper-towel lined plate.
Add carrots, onions (I used 1 onion, chopped as I couldn't find frozen pearl onions), and potatoes to drippings in pot and saute' 5 minutes. Stir in tomato paste, garlic and rosemary; cook until paste darkens, about 2 minutes. Stir in flour, coating vegetables, and cook 1 minute.
Deglaze pot with beer, then stir in broth, Worcestershire and Dijon; bring to a boil and cook until vegetables are fork- tender, about 15 minutes. Stir meat back into stew and season with zest, lemon juice, salt and pepper. Garnish each serving with parsley.
Cuisine states that it makes 6 servings, but I think it only makes 4-5.
Roasted Cabbage Wedges (perfect with the stew)
Have this roasting while you make the stew
1/2 head green cabbage
3 T. olive oil
1/2 t. whole mustard seeds, crushed
Salt & pepper
Preheat oven to 425 degrees. Line a baking sheet with foil.
Cut cabbage into 6 wedges, leaving the core intact. Transfer wedges to prepared baking sheet. Drizzle about 1/2 T. over each wedge, then sprinkle with mustard seeds; season with salt & pepper.
Roast cabbage until edges begin to brown & it is fork tender, about 25 minutes.
I am sharing this with:
Mix It Up Monday!
On the Menu Monday
Table Top Tuesday
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Kathleen's 4th St. Patrick's Day Blog Crawl
Link & Greet Party
Recipe of the Week