This was a delicious recipe, especially for those who like Irish pub food. I had some extra lamb shoulder chops hanging around, so that's what I used instead of a combination of lamb and beef. I also added some frozen peas right at the end. This would also be good with a pastry lid (like a pot pie) or with mashed potatoes (like a shepherd's pie).
Emerald Isle Stew
Yield: Makes 3 1/2 quarts
- 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.
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