By Laura O’Hipshire
THE ERICKSON TRIBUNE
If finding a pot o’ gold doesn’t look promising this St. Patrick’s Day, how about the next best thing—a pot of tasty, homemade Irish stew? Chef Steven Szilvagyi of Henry Ford Village shares his recipe for this Irish favorite for your enjoyment.
For dessert, try Chef Doreen Moore’s carageen pudding, bursting with the flavors of vanilla bean, cinnamon, and cocoa powder. Find her recipe online at www.ericksontribune.com. Click on “Community News,” then “Henry Ford Village” to find this article and a link to Moore’s recipe.
Irish Lamb Stew
Recipe by Chef Steven Szilvagyi
Ingredients
2 Tbsp olive oil
3 lb lamb, cut into 1-inch pieces
1 large onion, diced
2 leeks, washed thoroughly and diced
4 ribs celery, diced
3 carrots, diced
2 Tbsp garlic, minced
Salt and pepper to taste
4 oz butter
1/2 cup flour
1/4 cup Irish whiskey
3 cups beef broth
1 Tbsp Dijon mustard
1 lb sweet potatoes, peeled and cut into 2-inch pieces
1/2 lb Yukon Gold potatoes, peeled and cut into 2-inch pieces
2 Tbsp fresh thyme
Directions
In a large heavy-bottomed pot, heat olive oil. Add the lamb and sauté until browned on all sides, about five minutes. Move lamb to a plate.
Add the onions, leeks, celery, and carrots; sauté until soft. Add the garlic and sauté for two more minutes. Season with salt and pepper to taste.
Add the butter and stir until melted. Add the flour. Stir to make a roux (thickening mixture), then lower the heat and cook the roux until it is brown, about five minutes.