One of the best St. Patrick’s Day parties in the city can be found at Quinn’s Steakhouse and Irish Bar. This Thursday, this authentic Irish pub (owner Gavin Quinn came to Canada from Ireland) will have live Irish music, dancing and all the Irish fare you could possibly eat in one day.
Here’s one of their great recipes from chef Paul Pisa that you can whip up on your own if you can’t make it down to the Sheraton Center.
Lamb and Guinness Irish Stew
Photo by R. O’Brien.
6 to 8 servings
2 lbs lamb shoulder
3 Tbsp. oil
2 Tbsp. flour
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 Tbsp tomato puree (dissolved in 4 tbsp water)
1 ¼ cups Guinness stout beer
2 cups carrots, cut into chunks
1 sprig of thyme
Salt and freshly ground pepper (to taste)
Cayenne pepper (a pinch)
Fresh parsley, chopped
1. Trim the lamb of any fat or gristle, then cut into cubes of 2 inches (5 cm) and toss in a bowl with 1 tablespoon of oil.
2. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
3. Heat the remaining oil in a wide frying pan over high heat. Brown the meat on all sides. Add onions, crushed garlic, and tomato puree to the pan. Cover and cook gently for about five minutes.
4. Transfer the contents of the pan to a casserole dish, and pour some of the beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
5. Pour the mixture and remaining Guinness onto the meat; add the carrots and thyme.
6. Cover the casserole dish and simmer very gently until the meat is tender, two to three hours. The stew may be cooked on stove-top or in a low oven at 300 degrees Fahrenheit.