Her “meh” feelings on corned beef and cabbage motivated Danville private chef Aly Romero to develop other dishes to celebrate St. Patrick’s Day. This recipe for Romero’s Guinness Lamb Stew yields hearty and warming comfort food that’s perfect for mid-March.
Romero, of Danville, uses boneless lamb shoulder to make the stew, but you can substitute cubed chuck roast if you prefer beef. Serve it with crusty garlic bread, she says, and you’ve got yourself a belly-rubbing good time.
Guinness Lamb Stew
Serves 6 to 8
Ingredients
3 tablespoons extra-virgin olive oil, divided use
½ pound thick-cut pancetta, diced
2 pounds boneless lamb shoulder meat, cut into 2-inch chunks
Kosher salt, black pepper
1 yellow onion, diced
3 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons flour
22 ounces Guinness beer
3 cups chicken stock
1 tablespoon sugar
½ tablespoon Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
4 carrots, cut on the bias in 1-inch chunks
8 baby new potatoes, quartered
2 tablespoons fresh parsley, chopped for garnish
Directions
In a large pot set over medium heat, heat 2 tablespoons olive oil. Add diced pancetta and cook until browned and crispy, stirring occasionally for about 5 minutes. Transfer pancetta to a bowl.
Season the lamb with salt and pepper. Add another tablespoon of olive oil to the same pot, turn the heat to medium high and sear meat in batches. Transfer meat to a separate plate.
Reduce heat to medium low, add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 1 minute. Add tomato paste and cook, stirring, for 2 to 3 minutes to cook out the raw flavor.
Add seared meat back to the pot along with any accumulated juices, stirring to combine. Raise heat to medium. Sprinkle with flour, stir to combine, then season with salt and pepper. Add Guinness, stock, sugar and Worcestershire and bring to a boil.
Use kitchen twine to tie the herbs — rosemary, thyme and bay — into a small bundle. Add to the pot and submerge. Lower heat and simmer for 90 minutes.
Add carrots, potatoes and half the cooked pancetta back to the pot. If it’s getting too thick, add a little more stock or water. Cook for 30 minutes more or until the carrots and potatoes are cooked through. Serve topped with chopped fresh parsley and remaining crispy pancetta.
— Courtesy Aly Romero
