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Yield
Makes 3 1/2 quarts

How to Make It

Step 1

Remove meat from lamb bone; cut into 1-inch cubes. Set bone aside.

Step 2

Brown all sides of beef and lamb cubes in oil in a large Dutch oven over medium-high heat, stirring beef and lamb occasionally.

Step 3

Add lamb bone, onion, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Step 4

Remove lamb bone; add carrot, potato, and tarragon. Cover and simmer 30 minutes. Remove and discard bay leaves.

Step 5

Combine flour and 1/4 cup water; stir until mixture is smooth. Slowly add flour mixture to stew, stirring constantly.

Step 6

Cook over medium heat 3 minutes or until thickened and bubbly.

Step 7

Cut puff pastry into shapes with a 5-inch shamrock cookie cutter. Place pastry shamrocks on an ungreased baking sheet.

Step 8

Bake at 400° for 5 minutes or until lightly browned.

Step 9

Spoon stew into individual bowls; top each with shamrock puff pastry.

Step 10

Note: For the stout beer, we used Guinness.

Step 11

* You can substitute 3 pounds trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes, for lamb.

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