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Irish Stew
from the kitchen of Sharmagne Leland-St. John

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
4 cloves garlic, minced
1 medium yellow onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large white onions, cut into bite-size pieces
12 new potatoes, cut in half
3 teaspoons dried thyme
2 bay leaves
5 parsley sprigs
1 cup Guiness stout

Fry the bacon in a heavy iron skillet, over medium high heat,
until evenly brown. Drain, crumble, and set aside.
Put the lamb, salt, pepper, and flour in a large zip lock bag.
Toss to coat meat evenly. Brown meat in the bacon fat.
Place meat into stock pot (save 1/4 cup of fat in frying pan).
Add the garlic and yellow onion and sauté till onion begins to
become golden. Deglaze frying pan with 1/2 cup water and
add the garlic-onion mixture to the stock pot with bacon pieces,
beef stock, and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, parsley, and stout
to pot. Reduce heat and simmer covered for 20 minutes
until vegetables are tender.










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