3/4/15 ChefElla's Irish Lamb Stew

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On St. Patrick's Day it is traditional for people to wear something green and eat corned beef.  Everywhere you go during the week you can find, ruben sandwiches, corned beef and cabbage, little red potatoes, and carrots.  While eating corned beef on St. Patrick's Day has become an annual American tradition a there are other great foods from Ireland.  Shepard's Pie, Cottage Pie, Oatmeal, Soda Bread, Black Pudding, and of course Irish Stew.  While you can still eat corned beef this St. Patrick's Day suprise your friends and family this year by making them something a little different, and remember to wear green so you don't get pinched.

1.  Wash your hands.

2.  For this recipe you will need measuring spoons and cups, a large saute pan, a wooden spoon, a small bowl, a potato peeler, a knife, a cutting board, and a large stock pot.

If you are not allowed to use a knife or the stove by yourself you can ask an adult for help.

ChefElla's Irish Lamb Stew (Yields 4-6 servings )

Ingredients:

1 lb.        Lamb Stew Meat, Cut Meat Into Bite Size Pieces (If you do not like lamb you can substitute beef)

2 ea.       Leeks, Medium Diced, (about 2 cups diced)

-Cut off root end.  Cut leeks where the light green and dark green leaves meet.  Discard dark green leaf ends.  (If you make your own vegetable stock leek leaves are a great addition)  Cut leeks in half the long way.  Put the leeks flat side down, and cut halves in half again the long way.  Cut leeks into ¼ inch pieces.  Leeks are generally dirty and you may need to rinse them under cold water to wash away any dirt.

1 ea.       Large Carrot, Medium Diced, (about 1 ½ cups diced)

2 ea.       Celery Stalks, Medium Diced, (about 1 ½ cups diced)

1 tsp       Garlic, Minced

1 tsp       Rosemary, Dried, If you have fresh Rosemary you can substitute 1 tsp of fresh Rosemary leaves

            -Chop fresh or dried Rosemary on your cutting board until it is minced.

1 tsp       Kosher Salt

½ tsp      Black Pepper

2 Tbl       All Purpose Flour, or Gluten Free Flour

4 Tbl       Olive Oil

4 Cups   Beef Stock, Low Sodium

1 Cup     Water

12oz       Guinness Beer, 1 bottle

-Guinness is a traditional Irish dry stout beer that was first brewed in 1759.  When you cook the beer in your stew it will cook out the alcohol and leave a rich full flavor in your stew.

-If you would prefer not to use alcohol in your cooking simply add one more cup of beef stock in place of the Guinness.

1 ½ lb     Baking Potatoes, Peeled and Medium Diced

3.  In a large sauté pan heat 2 Tbl of olive oil over medium high heat.  When the pan is hot carefully add the lamb pieces.  Turn pan to high heat.  Let meat cook for 2 minutes and then turn meat over and cook for another 2 minutes.  Put meat on a plate.  Pour the juice and oil over the meat.

4.  Heat soup pot over medium high heat.  Add 2 Tbl of olive oil.  When the pot is hot add the leeks, carrots, celery, and garlic.  Cook for 3-5 minutes stirring occasionally.  Add 2 tablespoons of flour to the pot and mix well.  Cook for 2 minutes stirring frequently.  Add Guinness to the pot and mix thoroughly with the vegetables.

5.  Add lamb and left over juices, beef stock, salt, pepper, rosemary, and water to the pot.  Bring to a slow simmer and cook for 30 minutes. 

6.  Add Potatoes bring back to a slow simmer and cook for 20 more minutes.  Check the potatoes for doneness.  If the potatoes are not done cook for 5 more minutes and check again.

Serve your stew with Irish Soda Bread, a traditional dark brown bread, or serve with your favorite bread.

Remember to wear something green and have a Happy St. Patrick’s Day.

Enjoy.

-ChefElla