Emerald Isle Stew Recipe

Name: Emerald Isle Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 1/2-pound) leg of lamb*; 1 (1-pound) trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 pound onions, chopped; 1 clove garlic, minced; 3/4 cup stout beer; 4 bay leaves; 1 (10 1/2-ounce) can condensed beef broth, undiluted; 1 tablespoon salt; 1 teaspoon pepper; 2 cups water; 3/4 pound carrots, cut into 1/4-inch slices; 1 pound new potatoes, cut into 3/4-inch cubes; 2 to 3 teaspoons dried tarragon; 3 to 4 tablespoons all-purpose flour; 1/4 cup water; 1 (17 1/4-ounce) package frozen puff pastry, thawed

Servings: persons

1 (4 1/2-pound) leg of lamb*
1 (1-pound) trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 pound onions, chopped
1 clove garlic, minced
3/4 cup stout beer
4 bay leaves
1 (10 1/2-ounce) can condensed beef broth, undiluted
1 tablespoon salt
1 teaspoon pepper
2 cups water
3/4 pound carrots, cut into 1/4-inch slices
1 pound new potatoes, cut into 3/4-inch cubes
2 to 3 teaspoons dried tarragon
3 to 4 tablespoons all-purpose flour
1/4 cup water
1 (17 1/4-ounce) package frozen puff pastry, thawed

1
Remove meat from lamb bone; cut into 1-inch cubes. Set bone aside.
2
Brown all sides of beef and lamb cubes in oil in a large Dutch oven over medium-high heat, stirring beef and lamb occasionally.
3
Add lamb bone, onion, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4
Remove lamb bone; add carrot, potato, and tarragon. Cover and simmer 30 minutes. Remove and discard bay leaves.
5
Combine flour and 1/4 cup water; stir until mixture is smooth. Slowly add flour mixture to stew, stirring constantly.
6
Cook over medium heat 3 minutes or until thickened and bubbly.
7
Cut puff pastry into shapes with a 5-inch shamrock cookie cutter. Place pastry shamrocks on an ungreased baking sheet.
8
Bake at 400u00b0 for 5 minutes or until lightly browned.
9
Spoon stew into individual bowls; top each with shamrock puff pastry.
10
Note: For the stout beer, we used Guinness.
11
* You can substitute 3 pounds trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes, for lamb.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (4 1/2-pound) leg of lamb*, 1 (1-pound) trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes, 1 tablespoon vegetable oil, 1 pound onions, chopped, and more.

Yes, Emerald Isle Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emerald Isle Stew

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