Guinness and lamb Irish stew
Ingredients
- 4 lb lamb meat, shoulder or leg, trimmed and cubed into 2-inch pieces
- 1⁄3 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 1⁄4 cup olive oil
- 2 cloves garlic, sliced
- 1 red onion, peeled and sliced into wedges
- 4 carrots, peeled and chopped into 2-inch pieces
- 2 parsnips, peeled and chopped into 2-inch pieces
- 1 sprig rosemary, chopped
- 2 cups Guinness
- 4 cups beef stock
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1⁄2 cup pearl barley
Cooking instructions:
Preheat oven to 350F. Place the lamb meat in a large bowl and sprinkle with flour, salt and pepper, turning to cover completely. Heat olive oil over medium high heat in a large heavy bottomed pot or Dutch oven. Sear 1/4 of the lamb at a time, being careful not to crowd the pan. Turn the lamb pieces so they become uniformly brown on all sides. Transfer lamb pieces to a baking sheet and, keeping careful control of the temperature under the pot, make sure that pieces or drippings don't burn. The brown bits on the pot will add a lot of flavour to the finished dish. Continue to cook the lamb in separate batches until all are seared. Remove all the lamb from the pot and reserve.
Turn the heat down to medium and add the garlic, red onion, carrots and parsnips to the same pot. Cook, stirring occasionally until they begin to colour about 5 minutes. Add lamb back to pot, along with rosemary, Guinness, stock, Worcestershire, tomato paste and barley, stirring to combine.
Bring the pot to a boil, then immediately reduce the heat and let simmer, uncovered, for 20 minutes. Place the lid on the casserole pot and bake in the oven for about 45 to 50 minutes, until the lamb is tender.
Ladle into warm bowls and serve with Irish soda bread or colcannon potatoes.
Tip: Serve with Guinness.
Coq au vin
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 24 pearl onions, blanched in boiling water and peeled
- 5 oz slab bacon, cut into 1⁄4-inch thick pieces
- 3 oz shiitake mushroom caps, sliced
- 12 chicken thighs, skinned
- 3 tbsp all-purpose flour
- 1 750-ml bottle vino verde white wine, or other dry fruity white wine
- 2 tsp minced garlic
- 1 tsp grainy Dijon mustard
- 12 sprigs thyme, tied with kitchen twine
- 1 bay leaf
- 1 lb fingerling potatoes, quartered lengthwise
- 1⁄4 cup chopped fresh parsley
Cooking instructions:
Heat 1 tbsp of olive oil and 1 tbsp butter in a large Dutch oven over medium heat. Add onions, bacon and mushrooms, and cook until golden and bacon is beginning to crisp. Remove using a slotted spoon and set bacon aside. Add chicken thighs to pan and sear on all sides adding more oil if necessary. Cook chicken in batches to avoid overcrowding pot, and remove when done. Monitor temperature of pot, being careful that it doesn't get too hot and char the brown bits on the bottom that will be used to flavour the sauce. Lower the heat and add remaining oil and butter to pan. Mix in flour and cook, stirring constantly, for 1 minute. Add wine a little bit at a time, scraping the bottom of the pan with a wooden spoon to incorporate any flavourings. Add the remaining ingredients and mix thoroughly. Return chicken and reserved bacon mixture to pan. Cover and simmer for 30 minutes, stirring halfway through. Remove thyme and bay leaf. Rest 10 minutes, serve garnished with parsley.
Tip: Serve with a Canadian ale like Sleeman Cream Ale.
Contributors: - recipes by Claire Stubbs, Paula Bowman, photos by Jim Norton
Read more in Recipes and From Scratch
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