Mint Creek Farm’s Irish-style Sheep Stew

From Danielle Marvit

[Ed: It took a while to reheat this, and as the stew slowly warmed it unleashed a heady aroma of rosemary and lamb. Frankly, the wait was agonizing — but ultimately worth it. The stew tasted as good as it smelled, if not better.]

Ingredients

1 pound mutton stew meat (from either shoulder or neck)
1 pound lamb stew meat (from either shoulder or neck)
kosher salt (to taste)
cracked black pepper (to taste)
olive oil
2 cups homemade broth (preferably lamb, but beef works too)
1 12-ounce bottle of Oatmeal Stout
1 yellow onion, sliced
2 carrots, unpeeled and sliced on a diagonal
4 cloves garlic, smashed and sliced
1 pound baby potatoes (any color, I used yellow)
1 celery stalk, sliced on a diagonal
paprika (to taste)
1/2 oz of fresh rosemary, finely chopped

Preparation

Day One: Season mutton and lamb with salt and pepper. (May brown meat in pan, but not necessary). Add both meats to a 3-quart crock pot. Drizzle a little olive oil (or use the same pan the meat was browned in and use the fat that renders off the meat) in a saute pan and add the sliced onion. Season the onion with salt, pepper, and paprika. Cook until translucent, then add the garlic and cook a little longer until garlic is fragrant.

Add the onion and garlic to the crock pot. Add a little more olive oil to the pan then add the carrots, celery, and potatoes. Toss the vegetables to coat, season with more paprika (and salt and pepper, if needed) and then add them to the pot. Pour the oatmeal stout into the saute pan and cook until the alcohol fumes are no longer present. Stir to make sure that all the seasoning and browned bits (from the pan) are in the warmed beer. Add the beer and the homemade broth to the pot. Turn it on to low and cook for 8-10 hours, or until the meat is so tender it falls apart. Cool to room temperature and then refrigerate overnight.

Day Two: Skim off any cooled fat that accumulates on the surface of the pot. Reheat the stew in the crock pot. Gently stir in the fresh rosemary and serve with additional oatmeal stout and crusty bread. Enjoy!

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