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