Beer and Food Pairings

Celebrating St. Patrick’s Day with Irish Lamb Stew

It’s hot outside!  I cannot believe that despite the fact that we are still in winter and a few days before spring, San Diego is reaching record breaking heat waves.  Just yesterday we spent the day at the beach, in our swimsuits, building sandcastles.  It was only three St. Patrick’s Day ago where I was throwing a Paddy’s Day party for the wee ones and I had to move the festivities inside our small because it was pouring!! But back then, well that was a fantastic time to have soup bubbling.  All nice and cozy, slurping on Irish stew.  Now?  Maybe not so much, but I am soup-fanatic that can’t seem to dismiss the idea of having stew, even if I am wearing flip flops by poolside.  And so it is—

Ingredients:_MG_4041

  • 2 lbs cubed lamb
  • 2 cups of diced carrots
  • 2 cups of diced celery
  • 3 cups diced onions
  • 3 cups diced red potatoes
  • ¼ cup of flour
  • 10 garlic cloves
  • 8 cups beef stock
  • 16 ounces Porter or any dark beer
  • 2 tbs. of Italian seasoning

Season meat with Salt and pepper. Sear meat on all sides. Pull out meat and sautee carrots, celery, onions and potatoes in same pot for about 10 minutes. Sprinkle in flour, add garlic. Stir. Add ¼ cup of stock to moisten veggies and flour mixture. Add lamb and rest of the stock. Bring to a boil and then turn the heat down to a simmer. Cover and simmer for an hour. Pair with your favorite dark brew.  I have made this with Ballast Point Victory at Sea, but had this handy dandy Speakeasy Payback Porter on hand for this batch.  This is a St. Patrick’s day fave, despite the warms temps outside!!

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