Pub Style Irish Lamb Stew
1 ½ lbs diced lamb (shoulder or leg is best)
Butter clarified, 3 ounces
4 cloves of garlic
2 Tb tomato paste
Guinness Beer-1 can
Lamb or Beef Stock – 64 oz. (2 boxes Pacific Natural Beef Stock works well)
Roux: Butter, Clarified – 2 ounces Flour
Potatoes – ½ inch diced, 1 pound
4 large carrots – peeled and diced
1 white onion - diced Flat leaf parsley,finely chopped
¼ cup Green onion finely sliced – ¼ cup
In a heavy-bottomed pot, heat the butter. Add lamb and garlic; cook until browned. Drain off any excessive amount of rendered fat. Deglaze with beer; simmer for 3 minutes. Add stock; bring to a boil. Reduce heat and cover.
Simmer gently 1 ½ hours until meat is fork tender. Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add potatoes, carrots and onions; simmer until vegetables are tender. Add salt and pepper to taste.
To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of bread.