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ROD 3/14/2006 Irish American Day Irish A




Source of Recipe


Marla`


Recipe Introduction


ROD 3/14/2006 Irish American Day


Everybody might be Irish on St. Patrick's Day, but the real emigrants from Ireland
(and their descendents) have made great contributions to American life. Check out
this list of famous Irish Americans

Guinness stout gives richness and depth to this lamb stew without any hint of beer
flavor. Irish stew is traditionally made with lamb, but you may substitute beef
if you must. The onions, peas, and mushrooms add flavor, but you might wish to add
some garlic for extra punch. Serve with Irish mashed potatoes called champ or poundies.
Makes a hearty and filling meal for St. Patrick's Day or any day.





Recipe Link: `http://hicards.com/platinum/bizarre/3-14a.html

List of Ingredients





Irish American Lamb Stew Recipe


2 tsp butter
3 pounds boneless leg of lamb, trimmed of fat and cubed
1 bottle or can (12 ounces) Guinness stout
1-3/4 cups (14-ounce can) beef broth
8 ounces tomato sauce
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp dried thyme
1/2 pound white pearl onions, blanched and peeled
1-1/2 cups frozen baby peas
1 pound white mushrooms, large ones halved
1 cup light cream or half and half
1/4 cup flour
Prepared mashed potatoes (champ or poundies)




Recipe



Brown lamb in butter in large Dutch oven or heavy saucepan with tight fitting cover.
Add stout beer, beef broth, salt, pepper, thyme, and onions. Cover and simmer 45
minutes. Skim off any excess fat.

Add peas and mushrooms. Cover and simmer an additional 15 minutes, or until lamb
and vegetables are tender.

Whisk flour into cream. Blend into simmering stew and bring back to a low boil.
Cook 2 minutes, stirring until thickened. Taste and add additional salt and pepper
if necessary.

Serve over or with Irish mashed potatoes.


Yield: 6 servings