Emerald Isle Stew

Recipe from

Southern Living


1 (4 1/2-pound) leg of lamb*
1 (1-pound) trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 pound onions, chopped
1 clove garlic, minced
3/4 cup stout beer
4 bay leaves
1 (10 1/2-ounce) can condensed beef broth, undiluted
1 tablespoon salt
1 teaspoon pepper
2 cups water
3/4 pound carrots, cut into 1/4-inch slices
1 pound new potatoes, cut into 3/4-inch cubes
2 to 3 teaspoons dried tarragon
3 to 4 tablespoons all-purpose flour
1/4 cup water
1 (17 1/4-ounce) package frozen puff pastry, thawed


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

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

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

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

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

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

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

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

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

Note: For the stout beer, we used Guinness.

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