Irish Lamb and Potato Stew

Steps

1. Place 3 pounds boneless lamb shoulder (cut into 1 inch chunks), 1 teaspoon salt, 1/2 teaspoon ground pepper, and 1/8 cup (2 tablespoons) flour in a large mixing bowl and toss to coat the meat evenly. Heat 1 - 2 tablespoons of oil in a large frying pan; add the lamb to the pan and brown it. Transfer the browned meat to a large pot (with lid). Add more oil to the frying pan if necessary and then add 2 large cooking onions cut into chunks and 2 minced garlic cloves and sauté until onion and garlic begin to brown. Deglaze the frying pan with 1/2 cup of water and add the onion-garlic mixture to the pot. Add 12 ounces Irish ale, 2 cups beef broth and 3 medium size carrots (peeled and cut into large chunks) to the pot; bring to a low boil and cover. Simmer for 1 hour or until the lamb and vegetables are tender. Skim off any excess fat. Add 6 large Home Grown Wisconsin Potatoes (peeled and cut into large chunks) and continue cooking for 30 minutes or until the potatoes are tender, but not mushy. Add 1 pound medium size white mushrooms (cut in half), 10 ounces frozen peas, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 1 teaspoon dried basil to the pot. Cover and simmer an additional 5 minutes. Whisk 1/4 cup flour into 1/2 cup half and half and blend into simmering stew. Cook 2-3 minutes more, stirring until thickened. Add hot sauce to taste, and add additional salt and pepper if desired. Serve hot in large soup bowls. Garnish each bowl with a dollop of sour cream in the middle and chopped fresh parsley.

Note

Irish stew makes great leftovers. It is as good or better on the second day.

If you prefer less ale flavor you can substitute water for half of the Irish ale.