Irish Stew With Ale
|Boneless lamb shoulder||3 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Ale||24 Ounce (2 Bottles, 12 Ounces Each)|
|White onions||16 Small|
|Carrots||8 , cut into 1/2 inch pieces|
|Potatoes||2 Pound, pared and quartered (6 Medium Size)|
|Turnips||2 , pared and cubed|
1. In a bowl, place the lamb cubes and sprinkle flour, salt, and pepper over them. Toss to coat.
2. In a large Dutch oven or flameproof casserole, melt the butter.
3. Add the dredged lamb cubes and chopped onion and sauté, stirring frequently, until well browned, about 10 minutes.
4. Tip in the ale and give a good stir to blend.
5. Cover with the lid and simmer meat for almost 1 hour.
6. Stir in the prepared vegetables, re-cover and simmer for another 45 minutes until meat and vegetables are fork tender.
7. Ladle stew into one large tureen or into individual deep dish plates and serve with crusty Irish bread.
If stew is very liquidy after meat and vegetables are tender, remove them to serving bowl with slotted spoon then measure liquid and add about 1-2 tablespoons flour for each cup of liquid to make a slurry with ale or water and use it to thicken the stew.