Irish Lamb and Champagne Stew Recipe
So what the heck, you might be wondering, is he “champion”? Champ (or in some areas the dish is called “poundies”) is an Irish mashed potato dish that includes chopped green onions. It is served stacked with a well in the center filled with melted butter. The plate is eaten from the edge with each bite dipped in the melted butter. It is often eaten as a garnish for lamb stew. I have based my lamb and mushroom stew recipes on authentic Irish recipes. If you think it is necessary, you can substitute the lamb for a fillet of veal.
2 tbsp. canola oil
2.5 lbs. lamb (shoulder or stew meat), boneless, defatted and cubed
1 bottle (12 oz.) Guinness extra stout
1 can (14 oz) beef broth
1 can (8 oz.) Tomato sauce
16 oz. fresh white mushrooms, stemmed and cut in half
1.5 cup onion, minced
1.5 cup celery sliced
1 cup of milk
1/4 cup flour
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme
In a large, deep skillet, heat the oil and then add the lamb. Brown the lamb meat well and then add the stout, tomato sauce, beef broth, salt, pepper, thyme, celery and onion. Cover and simmer 45 minutes, stirring occasionally. Add the mushrooms and simmer for another 15 minutes, or until the lamb and vegetables are tender. Add the flour to the milk and mix well. Mix into the stew and bring the stew back to a low boil. Continue cooking for a couple of minutes, stirring until the stew thickens. It tastes great with a slice of shepherd’s bread (to soak up a bit of the sauce) and a champagne garnish (see recipe below). Makes 4 to 6 servings.
2 pounds red potatoes, washed (but not peeled) and diced
1/2 cup of milk
1/2 cup green onions, chopped
2 tablespoons butter (and lots of extra butter for a seasoning)
1/4 teaspoon salt
1/4 teaspoon Lawry’s® seasoned pepper (or black pepper)
Cook the potatoes in boiling water until tender. Simmer the milk and onions for about 5 minutes. Strain the potatoes and mash well and add the 2 tablespoons of butter, the salt, the seasoned pepper and the milk and onion mixture. In an individual plate or bowl for each serving, pile the potatoes, place a tablespoon of butter in the center to melt. Eat the mushroom on the outside, dipping each tablespoon into the center butter well. Makes 4 to 6 servings.
Copyright © 2007 Lee Griffith. All rights reserved.