It’s been a wild week weather-wise! Snow, ice, nearly 24-hour-a-day news coverage, and all I could think about in the newsroom was having a big bowl of warm, hearty, comfort food. Today I finally got the chance to quench that craving.
I won’t lie, I also wanted to make something my husband would enjoy. So far, my precious carnivore has been less than impressed with my all-vegetarian cuisine choices. Time to mix it up! Stew satisfies both of our appetites: Meat, potatoes and BEER for the man, a hearty helping of vegetables for the lady. Plus, it’s something we could enjoy making together in the kitchen.
My original vision was a beef stew… boring, I know! As luck would have it, we found some amazing lamb pieces in the meat section… and BAM… we took it there! If you can’t find lamb, beef will suffice, but let me tell you, you’re missing out! And the best part is, it requires no extra effort.
2 pounds cubed lamb – we used 2 packages
1 1/2 ounces of butter
2 cups of beef stock (or lamb stock if you can find it!)
best part: 1 bottle of Irish Red Ale (we used Smithwicks)
2 Hearty Potatoes
1/2 an Onion
2 green onions
Small Handfull of Chopped Parsley
In a heavy bottomed pan, heat butter and brown the lamb. Drain off excessive fat, deglaze with ale and simmer 3 minutes. Add beef stock and bring to a boil. Reduce heat, cover and simmer for 1 hour 15 minutes or until lamb is tender. Make a roux of 2 ounces butter and 2 ounces flour. Stir into stew and simmer 5-8 minutes stirring continuously. Add vegetables except green onion and parsley and simmer 20 minutes longer or until vegetables are tender. Serve it up and garnish with parsley and green onion.
A hearty bread was heaven. You’ll want to sop up all the juices!
And since you bought the beer for the stew, why not crack a cold one for yourself!