This hearty and flavorful Irish Stew is perfect for a cozy meal, especially during colder weather. The addition of Guinness stout adds a unique depth of flavor that complements the tender meat and vegetables perfectly. Enjoy your homemade stew with some crusty bread, a side of Boxty or over mashed potatoes for a delicious and satisfying meal! INGREDIENTS: A Blend of Sage, Thyme, Marjoram, Rosemary, Kosher Salt, and Black Pepper. Back in the late 80s, on a day as cold and dreary as a Monday morning meeting, I sought refuge in a quaint Dublin pub. With a grumbling stomach and desire for comfort food, I ordered a bowl of Irish stew. As I took my first mouthful, the flavors danced on my taste buds like a lively Irish jig, warming me better than any wool sweater could. Little did I know that this humble stew, with its odd mix of lamb, root vegetables, and onions, has a history as rich as a buttery scone. Dating back centuries, Irish stew had been the heart and soul of peasant fare in Ireland. Since that fateful day in Dublin, the memory of that hearty stew has clung to me like a stubborn leprechaun, reminding me that sometimes the most unassuming dishes pack the biggest punch of flavor and nostalgia. 2 lbs lamb or beef chuck, cut into 1-inch pieces2 tbsp olive oil1 large onion, chopped2 cups beef broth1 cup Guinness or Murphy’s stout1 tbsp Irish Stew Spices4 large carrots, peeled and cut into chunks3 large parsnips1 cup frozen peas (optional)2 tbsp all-purpose flour In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the meat in batches and brown them on all sides. Remove the meat and set it aside. In the same pot, add the chopped onions. Cook until onions are translucent, about 5 minutes. Sprinkle flour over the onions, stirring to coat. Cook for another 1-2 minutes to remove the raw flour taste. Return the browned beef to the pot and Irish Stew Spices. Pour in the beef broth and stout, stirring to combine. Bring to a simmer. Cover the pot with a lid, reduce heat to low, and let the stew simmer for 1 hour, stirring occasionally. Add the carrots and parsnips to the stew and continue to simmer for an additional 30-45 minutes, or until the vegetables are tender and the beef is cooked through. Add Peas 20 minutes before serving. If you have time, purchase a roast and slow cook at 275 for 3 hours or until the meat falls apart. Orders of up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. For more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.
