Emerald Isle Stew

Emerald Isle Stew

Southern Living MARCH 1999

  • 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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Emerald Isle Stew Recipe