Focus on food: March 09, 2009

Irish Porter Stew

Ingredients:
1 lb. rib steak or stew beef
1- 11/2 lb. lamb, lean boneless shoulder or neck, cut into ¾ inch cubes.
1 ½ lb. onion, peeled and cut into ¼ inch slices
½ lb. mushrooms
1 teaspoon dried thyme
6 medium red potatoes, peeled and cut crosswise into ¼ inch slices.
4 medium carrots, peeled and sliced
12 oz. guinness stout
2 ½ cups beef stock
chopped parsley for garnish
salt and pepper to taste

Method of Preparation:
1. Preheat oven to 350 degrees.

2. In a Saute’ pan, sear the lamb and beef in 1 the oil until just browned.

3. Line the bottom of a greased 3 qt. Casserole dish with a layer of meat, season with salt, pepper, and thyme.

4. Cover with onions, potatoes, and carrots, repeating until all ingredients are used and finishing with a layer of potatoes.

5. Pour Guinness Stout over mixture. Cover with the rest of the liquid, pouring just enough to cover the potatoes. Cover dish.

6. Bake in oven for 1 ½ hours. Uncover and bake an additional 25 minutes, until the lamb and beef are tender and the potatoes are browned. Garnish with chopped parsley.

Serves 4-6 dinner size servings.