Irish stew has long been a food staple that reflects the culture of Ireland and its people. Simmered lamb and hearty root vegetables were readily available ingredients that have evolved in the United States to both echo and acknowledge the Irish heritage of many Americans.
Ingredients
- 3½ to 4 lbs boneless lamb stew meat
- 1 can or bottle of dark beer (such as Guinness)
- 2 tbsp olive oil
- ¼ cup veal demi-glace
- ¾ tsp kosher salt
- 1 tbsp balsamic vinegar
- ½ tsp freshly ground black pepper
- 8 oz baby carrots
- 1/8 cup all-purpose flour
- 1 lb fresh English peas, shelled
- 3 white onions, sliced thickly
- 1 lb russet potatoes, peeled
- 1 bay leaf
- 2 tbsp minced parsley
Directions:
Begin by combining the salt, pepper, and flour in a small bowl. Pat the lamb stew meat dry and sprinkle them with flour mixture, thoroughly coating each side of the pieces. Add the olive oil to a 6- to 8-quart wide, heavy pot and using moderately high heat warm the pot until hot but not smoking. Transfer the meat to the bottom of the pot and brown well on all sides, about 10 minutes. While the meat is browning, turn your attention to slicing the onions. Once sliced, set aside. When the meat is finished, transfer it with tongs to a platter and set it aside as well.
Add the sliced onions and bay leaf to the fat remaining in pot, cooking them over moderate heat and stirring occasionally until golden, 10 to 12 minutes. Place the stew meat back into the pot with onions. Next, add your choice of dark beer, veal demi-glace and balsamic vinegar (the liquid should come about halfway up sides of meat). Bring to a boil.
Cover the pot and reduce heat to a low simmer. After about 2 hours, peel and cubed the potatoes. Add the potatoes, baby carrots and peas to the stew meat in the pot. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper. Garnish with chopped parsley.
By Tori Draeger Paff, Draeger’s Market