This is a recipe for Irish lamb stew that I have been tinkering with for a year or so. Finally have it exactly how I wanted it so I thought I would share.
Ingredients:
3 tbsp butter ½ cup flour 1 lb lamb, cubed 1 white onion, shredded 3 large carrots, peeled and sliced 1 stick celery, diced 2 Yukon gold potatoes, peeled and cubed 8 oz canned green beans, drained 2 bay leaves 1 tbsp dried thyme 1 tsp black pepper 12 oz Guinness stout beer Beef broth 1 tsp MSG 1 tbsp Worcestershire sauce Fresh or dry parsley for garnish.
Directions:
In a skillet, melt 1 tbsp butter. Fry the onion and celery until lightly caramelized, set aside off the heat. In a cauldron, melt 2 tbsp of butter. Brown the lamb in batches. Put all the lamb back in the cauldron. Pour in the flour and stir until the meat is well coated. Add in the onion and celery. Cook over medium heat for 3-5 minutes, stirring and scraping constantly. Deglaze the pot with the beer, little by little, until all the beer is stirred in. Stir in the MSG. Pour in enough beef broth to thin the stew to whatever consistency you want. Start with 1 cup. Stir in the thyme, pepper, and bay leaves. Put on a low simmer for one hour, then add the potatoes. Simmer one more hour, then add the carrots. Simmer one additional hour, adding the green beans and Worcestershire sauce 5 minutes before serving. Adjust seasonings to taste and serve garnished with parsley.
Makes two hearty servings or 4 smaller ones.
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