It’s winter. It’s cold. It’s wet. It’s nasty. I’m hibernating up in the house l, so let’s make a stew. How about Irish stew? But that’s so plain. How about some upgrades like some beer, a lot of garlic, and some spices. The traditional has only onions, garlic, and parsley, so I added some vegetables. I hope you like it.
Olive oil for cooking
1 pound beef stew meat in 1 inch cubes (Happy Family Ranch)
1 pound lamb meat 1 in inch cubes (Happy Family Ranch)
4 carrots, washed and peeled
2 parsnips, washed and peeled
4 celery stalks, washed
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons garlic, minced
1 teaspoon thyme
1 Bay leaf
1 teaspoon paprika
4 tablespoons flour
12 ounces beer (a stout would be great)
6 cups low sodium beef stock
4 potatoes, pealed and diced
Coat 1/2 of all the vegetables except potatoes; place on a baking sheet and bake at 350 for 25 minutes.
Heat a Dutch oven or a soup kettle to medium and add 4 tablespoons of olive oil.
Mix flour and spices except bay leaf.
Toss meats in flour and add to the kettle/Dutch oven and brown on all sides.
Remove meat and set aside.
Add beer and beef stock.
Add meat back in.
Bring to a simmer.
Add bay leafs.
Add roasted vegetables.
Simmer on low for 1 hour 30 minutes.
Remove old vegetables and toss.
Chop other half vegetables to bite size pieces.
Simmer for 1 hour until vegetables are soft.
Remove bay leafs.