Beer makes batters better, meat more tender, and sauces more flavorful.
Irish Stew With Mushrooms And Potatoes
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- #113196
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 1/2 pounds lamb shoulder, cut into 1-inch cubes
2 teaspoons pure olive oil
1 teaspoon unsalted butter
2 medium onions, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 teaspoons flour
1/4 cup white wine
1 bottle dark beer
3 cups chicken or lamb stock
10 fingerling potatoes, cut in half lengthwise
1/2 pound black trumpet mushrooms, trimmed and washed
2 teaspoons creme fraiche
1 teaspoon prepared horseradish
salt and pepper
directions
In a medium pot, heat olive oil and butter on medium-high heat. Season lamb with salt and pepper and brown lamb on all sides.
Remove lamb and saute onions, carrots, celery and garlic on medium heat. Season vegetables with salt and pepper, add flour, and continue cooking for 3 minutes.
Deglaze pot with white wine and reduce by three-quarters. Add beer, bring it to a boil and simmer for 5 minutes.
Place lamb back into the pot, cover with chicken stock, and cook until lamb is extremely tender, about 45 minutes. Add fingerling potatoes to pot and cook until they are tender, another 20 to 25 minutes.
In a separate pan, saute black trumpet mushrooms and add them to the pot. Stir in creme fraiche and horseradish and check for seasoning, adding salt and pepper if needed.
added by
TTracey
nutrition data
Nutritional data has not been calculated yet.
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