A true Irish Stew must be made with Lamb or Mutton and Guinness is essential.

Preparation Time: 1 1/2 hours

Number of servings: 6 generous

INGREDIENTS
3 lbs.Lamb shoulder or leg with a little fat, 1" cubes 1 bunch fresh
rosemary
1/2 cup flour
1 bunch fresh thyme
3 Large Russet potatoes, peeled and 1" cubed
1 bunch fresh parsley
3 Large carrots, peeled and cut into 1" pieces
2 quarts lamb or beef stock
6 Stalks celery, cut into 1" pieces
12 ounces Guinness Stout
2 Large yellow onions, cut into large dice
2 tsp. corn starch
3-4 cloves garlic, minced
Salt & black pepper, to taste

I make my own stock. Simmer 7 1/2 lbs beef bones with 1 1/2 gal water, 1 lb Mirepoix and a Sachet of bay leaf, thyme, crushed peppercorns and parsley stems. Simmer 3-4 hrs. Follow proper procedures for skimming, straining,
de-fatting and chilling.


Chop and reserve 2 Tbls. Parsley. Bundle and reserve parsley stems, a few sprigs of rosemary and thyme.
Season meat with salt and pepper and dredge lightly in flour. Brown in a little oil, sprinkle with a little more flour, shaking off excess and reserve. Add onions, garlic, carrots and celery to the pot and sauté, tossing to coat with the fat. Reserve the vegetables. Add potatoes and sauté. Adding more oil as needed. Reserve potatoes. Deglaze the pan with Guinness, scraping up any caramelized bits. Return the meat and vegetables to the pot. Add reserved herb bundle. Add enough stock to barely cover.
Cook over medium heat until just boiling, then reduce heat and simmer 2-3 hours, until the meat is tender, stirring occasionally.
Check seasonings. Salt and pepper to taste. Remove from heat. Remove bundled herbs. Stir in parsley and corn starch. Cook over low heat for a few minutes to thicken. Some parts of Ireland add pearl barley cooked separately in stock. Other parts add Parsley Dumplings.
Serve with Irish soda bread, hot tea or Guinness.

From the kitchen of: Bill Reed-Caterer www.billreed-caterer.com
903-665-9304