Guest post: Andrew’s Irish Lamb Stew

I was lucky enough to snag a bowl of Andrew’s beef & lamb stew this past week. He always uses nice quality, grass-fed/organic meat so I’d recommend it for this recipe as well. Don’t shortchange yourself with buying cheap cuts, the ingredients are so simple that you’ll want the flavor of the meat shine through.

Also, Andrew and I looked up the word “unctuous”. While I’ve definitely seen it used positively when talking about food to mean “rich, and fatty”, dictionary.com says that the word gives a negative connotation, because it means “smooth and greasy in texture or appearance”. Have I been using the word incorrectly all these years???

Anyway, the recipe is as follows…

Andrew’s Irish Stew:

1 pound of lamb (shoulder chop or arm)
1 pound beef chuck roast
2 small-medium onions, 3 carrots, 2 stalks of celery
4 Potatoes
Chicken Stock
Flour

Chop up 2 small-medium onions.
Take one pound of lamb (shoulder chop or arm), and one pound of beef chuck roast.  Cut into stew sized pieces, salt and pepper them, and coat with flour.
Brown the meat in a big pot, then add onions and lower heat, and cook down the onions.
Chop up 3 carrots and 2 stalks of celery, and add to the pot.  Add chicken stock until the liquid comes about near the top of the meat.
Cook for an hour or so.
Add 4 potatoes or so, halved, to the pot.
Cook for another half hour to an hour.
Serve with crusty bread.

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