We’ve got a thing for Irish stews in this house. It couldn’t possibly be that we’re both of Irish descent, heck, David has an Irish passport – Dublin here we come! With that in mind and the cold weather hitting the gentle ATX, I thought this Guinness Lamb Stew would be very much welcomed into our home. Now you may recall that we tried one of Cooking Light’s Staff Favorites Beef and Guinness Stew back in November and it was quickly a David Favorite or Davorite as I’ll call it. Could this recipe beat that one? The Beef and Guinness Stew had a little bit more fussiness to it with caraway seeds and raisins and the Guinness Lamb Stew had two things we love, lamb and potatoes! Ay, we are Irish aren’t we? 😉
I followed this recipe to the letter and yes it does take a while, 3 1/2 hours, but it’s a stew so we all know those take a while to develop the lucious layers of flavor. I loved this more than the beef version because of the two additions mentioned above. It was savory, comforting and a perfect Irish stew. What I really liked about this was the addition of the whole grain mustard at the end. It provided a nice bite and rounded out the dish beautifully. I think I know what I’ll be making for the crew on March 17th!
On a seperate note, the BCS National Championship is tonight! Who do you think is going to win? No matter your personal opinion of him, I’m not sure if Cam Newton can be stopped. It reminds my of Vince Young back in 2005 against USC…ah, those were the days UT, those were the days.