Celebrate St. Patty’s with a Traditional Irish Stew

Although it is 78 here today, we still think we need a Luck o’ the Irish celebration…a pint (or two) of guinness and a wee bit of chocolate guinness cake (the best one..ever, ever, really…ever…link below!).

This stew cold not be more simple.  I also stirred together a batch of cheddar chive Guinness quick bread.

• 3 large baking potatoes, peeled and thickly sliced
• 2 lb (900g) boneless lamb shoulder, cut into 1½ in (3.5cm) pieces
• 3 large onions, sliced
• 3 carrots, thickly sliced
• Salt and freshly ground black pepper
• Large sprig of thyme
• 1 bay leaf
• 2½ cups lamb stock or beef stock

Directions

1. Preheat the oven to 325°F (160°C). Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy french oven such as Le Creuset, seasoning each layer with salt and pepper. Tuck in the thyme and bay leaf. Add the stock and cover.

2. Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.

Variation:

Beef and Potato Stew

Substitute boneless beef chuck for the lamb.

I made this last year and could not wait to make it again this year.  It really is the best ever Chocolate Guinness Cake  I have every tasted.  Today was the perfect reason to make it again!

Design Sponge’s In The Kitchen with Katie Davies Chocolate Guinness Cake

Seeing Green image by/via seebyseeing.net.  Stew and Guinness image by Jpatokol via Wikitravel.