IRISH STEW with lamb and Guinness  
When we went to Dublin we came upon a little pub called The Celt.   When we were there we had a wonderful Irish Stew.  Tommy and I decided we wanted to make some when we returned from Europe so this week we found a recipie.   This is from a lady in Killarney, Co. Kerry, so it doesn't get any more authentic than this.   A bowl of it is about 250 cals and a cup is about 160.  Next time we will add less meat and a little less herbs and more carrots.  We had about half lamb and half stew meat to keep the cost down.    We used pearl oinions instead of yellow.  Enjoy!!!
  • 3 pounds lamb shoulder with a little fat, cubed
  • 1/2 cup flour
  • 3 large Russet potatoes, peeled and cubed
  • 3 large carrots, peeled and sliced
  • 6 stalks celery, cut into 1/2" slices
  • 2 large yellow onions, cut into large dice
  • 3 - 4 cloves garlic, minced
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 1 bunch fresh parsley
  • 2 quarts lamb or beef stock, or as needed
  • 12 ounces Guinness stout
  • 1 cup pearl barley (optional)
  • 2 teaspoons corn starch
  • Salt and freshly ground black pepper, to taste
For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of lamb or beef stock, then add when you return the meat to pot with the vegetables. Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve. Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally. Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like. YIELD: 6 generous servings Is maith an t-anlann an t-ocras. (Or, "hunger is a tasty sauce" ... this'll certainly satisfy it.)

 


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