Guinness Lamb Stew

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Posted: Monday, March 17, 2014 11:20 am

OK, I admit to not liking corned beef and cabbage and Shepard’s pie, but let’s face it, I am married to a Gallagher.  So making something worthy of a St. Patrick’s holiday meal is imperative.

Brought to you by Fresh Market

 Makes: 8 servings (8 cups)

BROWN:

  • 2 lb. beef or lamb stew meat, cut into 1½-inch chunks, seasoned with salt and black pepper
  • 4 Tbsp. olive oil, divided

SWEAT:

  • 2 cups diced onions
  • 2 Tbsp. minced fresh garlic
  • 2 Tbsp. tomato paste
  • 1⁄4 cup all-purpose flour

DEGLAZE:

  • 1⁄4 cup stout beer (such as Guinness)
  • 2 cups low-sodium beef broth
  • 2 cups low-sodium chicken broth
  • 2 sprigs fresh thyme

STIR IN:

  • 2 lb. Yukon gold potatoes, peeled and cubed
  • 1 cup chopped carrots
  • 1 cup frozen green peas, thawed
  • 1 cup sliced savoy cabbage

Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium.

Sweat onions in remaining 2 Tbsp. oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute.

Deglaze pot with beer, scraping up any browned bits. Add beef and chicken broths, beef and its juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour.

Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes.

Guinness Lamb Stew

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