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Fast Irish Stew
PAIR WITH
Mini–Irish Soda Breads
(PAGE 149)
Potato Rosemary Farls
(PAGE 138)
Irish stew is traditionally made with tough cuts of lamb or mutton, simmered for hours to tenderize them. I expedite things by using tender lamb shoulder chops or beef sirloin (or a mix of the two), and use demiglace concentrate so the stew tastes like it’s been bubbling away on the stove for hours. The entire enterprise takes under an hour, but it tastes like the best stews I’ve enjoyed in country pubs in Ireland. There the stew is never served without a hearty slab of soda bread
(see page 149)
for sopping up the thick broth, so I follow suit at home
.
SERVES
6
ACTIVE TIME
15
MINUTES
TOTAL TIME
45
MINUTES
2
1
/
4
lb [1 kg] lamb shoulder blade chops, or 2 lb [910 g] beef sirloin steak
Sea salt
Freshly ground black pepper
3 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and thinly sliced into coins
1 Tbsp finely chopped fresh thyme
1
/
4
cup [35 g] all-purpose flour
1 cup [240 ml] stout beer
2 Tbsp demiglace concentrate
(see Flavor Toolbox, page 12)
1 lb [455g] Yukon Gold potatoes (2 large), unpeeled, cut into chunks
1
/
2
in [12 mm] thick
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 bay leaf
1.
Adjust the oven rack so it is 6 in [15 cm] below the heating element and preheat the broiler.
Line a rimmed baking sheet with aluminum foil.
2.
If using lamb, trim the meat away from the bones and cut it into
1
/
2
-in [12-mm] pieces, discarding any hard white fat and reserving the bones.
If using the beef, trim off the fat and cut into pieces of the same size.
Place the lamb and lamb bones or the beef on the prepared baking sheet, season generously with salt and pepper, and drizzle with 1 Tbsp of the olive oil.
Toss to coat the meat and bones and spread them out in an even layer on the pan.
Broil, stirring once, until the meat is well browned but still medium-rare to rare in the center, about 5 minutes.
3.
While the meat is cooking, heat the remaining 2 Tbsp of olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and thyme and sauté until the onion is translucent, about 4 minutes.
Sprinkle the flour over the vegetables and cook, stirring frequently, for 1 minute.
Add the beer and cook for 1 minute, scraping up the browned bits on the bottom of the pan.
Add 3 cups [720 ml] hot water, the demiglace concentrate, potatoes, tomato paste, Worcestershire, and bay leaf (and the lamb bones, if using) and bring to a simmer.
Cover partially, reduce the heat to low, and cook, stirring frequently, until the potatoes are just tender, about 15 minutes.
4.
Add the broiled meat and any accumulated juices to the pot.
Cook, uncovered, for 10 minutes; do not boil, or the meat will become tough.
Remove and discard the bones and bay leaf.
Season with salt and pepper.
5.
Divide the soup among individual bowls and serve immediately.
GET AHEAD:
This stew freezes well, so you may want to make a double batch. If you do, broil the meat in two batches so that it cooks evenly. Store the cooled stew in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost the frozen stew overnight in the refrigerator and reheat gently.