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St. Patrick's Day Recipes
Lamb Stew
INGREDIENTS
1 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed
of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
1 teaspoon dried thyme
1-2 cups dark beer
1-2 pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut 1 inch thick diagonally
3 tablespoons chopped fresh parsley
For: 8 servings.
PREPARATION
1. In a large bowl, season flour with salt and pepper.
2. Dredge lamb in flour mixture, shaking
off excess.
3. In a Dutch oven, heat oil over medium
heat. Working in batches, brown lamb on all sides, about 5 minutes
per batch.
4. Transfer to a plate.
5. Pour 1/4 cup water into pot, scraping
up browned bits from bottom with a wooden spoon.
6. Add onion; cook, stirring occasionally,
until water has evaporated and onion is beginning to soften,
about 5 minutes.
7. Return lamb to pot; stir in thyme, beer,
and 1 1/2 cups water.
8. Cover; simmer until lamb is tender, 1
to 1 1/2 hours. (can also be refrigarated, and taken later)
9. Add potatoes, carrots, and 1/2 cup water.
Cook, covered, until vegetables are tender and stew has thickened,
about 20 minutes. Season with salt and pepper. Let cool completely
before storing. Stir in parsley just before serving.
