March is always very green in Portland, a little less this year than usual (due to the East coast stealing all of the West coast's precipitation!) but very green nonetheless. We went to Illinois to visit family last week which was tons of fun but it's very much still winter there - plenty of yellow grass, ice and crusty snow. It was so nice to come back to green grass, budding leaves and cherry blossoms!
Celebrate all things Green and Spring with this Irish Stew, slightly adapted from Yvette Van Boven's cookbook "Homemade Winter". It's really wonderful and different from your average stew with the addition of the parsnip, rutabaga and barley. It would be really great served with or served over Colcannon (maybe hold the potatoes in the stew if you want to do this?). Happy St. Paddy's Day!!!!
Check out the St. Patrick's Day recipe section here!
what you'll need:
2 Tbsp butter
1 lb. boneless lamb stew meat
1 large onion, diced
3 ribs celery, chopped
2 leeks, white and light green parts, washed well and sliced into rounds
1 parsnip, peeled and cubed
1 small rutabaga, peeled and cubed
1-12 oz. bottle of Guinness
8-1/2 cups lamb or chicken broth
a few sprigs of fresh thyme
2 bay leaves
1-1/2 lbs potatoes, peeled and cubed
1 cup barley
1 small bunch fresh parsley, chopped roughly
salt and pepper
Melt the butter in a large pot over medium-high heat. Add the lamb and brown it on all sides.
Deglaze the pot using a large splash of Guinness.
Add the onion, celery, leeks, parsnip, carrots and rutabaga and saute for about 15 minutes. Season generously with salt and pepper.
Add the rest of the Guinness and the broth, then add the thyme and bay leaves. Bring to a boil, then lower the heat and simmer for 1-1/2 to 2 hours, until the lamb is very tender.
When it's almost done, about half an hour before serving, add the potatoes (if using) and the barley. Cook until tender. Add salt and pepper to taste.
Sprinkle the stew generously with parsley and serve with a nice piece of Killian's Brown Bread.
It tastes even better the next day!