Guinness Lamb StewLife Lived DeliciouslyIn honor of St. Patrick's Day, we've gathered a few recipes featuring-what else-Guinness!
There's more to St. Patty's Day than shamrocks and pots of gold. We're bringing you recipes featuring a famous Irish stout that has become beloved by the masses. Cheers to celebrating this decidely jolly holiday to the fullest.
Our first recipe is mouth-watering Guinness Lamb Stew, a favorite of Cooking Light Test Kitchen Professional Robin Bashinsky. He explains, "The touch of mustard at the end adds a little tangy punch that sets off the robust flavors of the hearty, slowly simmered broth."
8 teaspoons olive oil, divided
2 cups chopped onion
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 tablespoon whole-grain Dijon mustard
1/3 cup chopped fresh parsley
1| Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
2| Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.
Beef and Guinness StewBeef and Guinness Stew
This hearty stew, layered with complex flavors from caraway seeds, sweet raisins, and full-bodied Guinness Draught pays homage to the best of Irish cooking. Food Editor, Ann Taylor Pittman, promises "This meaty stew is so good, I sopped up every drop of the gravy-like broth with bread."
Black and Tan BrowniesBlack and Tan Brownies
Historically, the phrase "black and tan" referred to the much-reviled auxiliary force of English soldiers sent to Ireland to suppress the Irish rebels after the 1916 Easter Rising. Eventually, a much-loved drink made with half Guinness Stout and half Harp Lager assumed the name, and now this two-toned brownie (with the addition of Guinness) shares it.
Guinness-Braised Chuck Steaks with Horseradish Mashed PotatoesGuinness-Braised Chuck Steaks with Horseradish Mashed Potatoes
After an initial braising, cook this tasty meal low and slow while you wait in mounting (and mouthwatering) anticipation. Horseradish Mashed Potatoes have a kick that pairs beautifully with the Guinness-braised meat.
Stout Chocolate-Cherry BreadStout Chocolate-Cherry Bread
Enjoy this sweet bread with your morning coffee to start your St. Patrick's Day off right. Toasted or still warm out of the oven-no matter how you slice it, you'll enjoy every bite down to the last crumb.
Vegetable-Beef StewVegetable-Beef Stew
We enjoyed this hearty stew with beef, but cubed leg of lamb would work, as well. For robust Irish flavor, use Guinness Stout or another stout for the beer that's specified in the recipe.
Ginger CakeGinger Cake
To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.