{Serve your Irish Lamb Stew over mashed potatoes}
{Silly me grabbed ground lamb and not lamb chunks--oh well! I used Guinness black lager because it's my favorite}
{Teeny, tiny cabbage!}
{Because I bought ground lamb, I sauted it with the bacon and onions so I could control the chunk size--I liked the cooked flavor it gave the stew though!}
{This recipe makes A TON so half it or invite friends over for good food and beer!}
{After 8 hours in the crock pot--so delicious smelling!}
Irish Lamb Stew
Makes 8 servings
Ingredients
1 pound lamb, chunks or ground
1 pound bacon, cut into chunks
1 medium onion, chopped
2 bottles/cans Guinness
4 cups beef broth
6 cloves garlic, minced
1 pint mushrooms, sliced
1 parsnip, peeled and diced
1 small cabbage, sliced
1 cup carrots, diced
1 cups celery, diced
2 bay leaves
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
5 tablespoons butter
5 tablespoons flour
Mashed potatoes
- Brown lamb, bacon and onions in a pan; transfer to crock pot.
- Add remaining ingredients except butter, flour, and mashed potatoes into the crockpot and cook for 6-8 hours on low.
- About 30 minutes before serving, ladle out as much liquid as you can (about 3 cups).
- Heat butter in a skillet until hot; add flour and cook to make a roux.
- Add stew liquid to roux cooking until hot and thick.
- Add sauce back to stew and heat on high for 30 minutes or until stew thickens.
- Serve over mashed potatoes.
How do you celebrate St. Patrick's Day?
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