It’s March 17, so check out my glimpse of the Emerald Isle in my story “Plastic Paddies” in Destination: Mystery! Inspired by my adventures on my first visit to Ireland way back when.
Today hubby Ed Piwowarczyk, the honourary Irishman, is whipping up his annual Irish Stew with Guinness. Here’s his recipe:
3 pounds lamb shoulder, cubed; 3 large carrots, peeled and sliced; 3 parsnips, peeled and sliced; 6 stalks celery cut into slices; 1 half-pound of peeled white pearl onions; 1 cup pearl barley; 1 pound white mushrooms; 1 12-ounce can Guinness stout; 2 cups beef broth; 1/2 tsp. black pepper; 1/4 tsp. thyme; 1 cup half-and-half; 4 minced garlic cloves.
Brown the meat in a little oil. Add the onions, garlic, carrots, parsnips and celery, and saute. Add the Guinness, beef stock and barley, and cook over medium heat until just boiling, then reduce heat and simmer for 3 hours. Stir occasionally.
Serve over mashed potatoes. And with plenty of Guinness.