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Irish Stew
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Submitted by:
Jimmy |
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This hearty stew will really warm you up. It is filled with flavor and has a great texture. |
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INGREDIENTS:
- 1 1/2 pound(s) , Lamb Cutlets Cubed
- 2 tablespoon(s) , Olive Oil
- 1/2 cup(s) , Flour
- 1 medium , Onion Chopped
- 5 medium , Baby Red Potatoes Cubed
- 1 medium , Rutabaga Cubed
- 3/4 pound(s) , Baby Carrots Peeled
- 24 ounces , McEwan's Scotch Ale
- 1 cup(s) , Red Wine
- 1 tablespoon(s) , Worcestershire Sauce
- 12 ounces , Mushrooms
- 1 1/2 cup(s) , Corn
- 1 teaspoon(s) , Rosemary
- 1 teaspoon(s) , Garlic Salt
- 1 teaspoon(s) , Black Pepper
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| Instructions: |
Combine flour and garlic salt. Lightly coat lamb cubes in flour mixture. Sauté lamb, onion, and mushrooms in skillet with olive oil.
When lamb is thoroughly browned, add 1/2 cup of red wine. Simmer for 10 minutes or until liquid condenses.
Transfer lamb, onions, and mushroom mixture to a stew pot. Add rutabagas, potatoes, McEwan's beer, the rest of red wine, carrots, Worcestershire sauce, black pepper, and rosemary. Cook on medium to high heat at a boil for 30 minutes.
Finally, Stir corn into stew. Cook another 15 minutes. |
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