With St. Patrick's Day approaching, it’s that time of year when everyone is a little bit Irish. As for us, we typically stock up on the Guinness and boil up some corned beef and cabbage in a big pot that we trot out only a few times each year. This St. Patty's Day, though, we decided to change things up. So, we made a trip over to the Clarendon outpost of Rí Rá -- one in a chain of traditional Irish pubs -- for some inspiration. Besides, we'd already been to Eamonn's and wanted to do some exploring.

As we sipped on our pints of Irish beer, we perused Rí Rá’s menu -- which featured everything from the traditionally Irish (fish and chips, Irish potato cakes) to the traditionally greasy American (pub wings with Guinness BBQ sauce). Thinking about which dishes would allow us to keep our big pot in play, we decided on making our version of their Irish Lamb Stew.

Back in the day, Irish stew developed out of necessity. Pre-potato famine, Irish folks had to make good use of the only ingredients that were easily accessible and cheap: sheep and potatoes. In our research, we came across a few variations, some adding “fancier” ingredients such as parsnips, but we thought we'd stick to the basics: only a few root vegetables, lamb, bacon, and herbs for flavoring. We served it up with a side of Irish brown bread and none other than a pint o’ Guinness. We suggest making a large batch (this recipe will serve about 10) because it tastes even better the next day.

Shopping List
1 lb. bacon
4 lb. boneless leg of lamb
2 lg. onions
1 lb. carrots
2 lg. potatoes
4 cloves of garlic
1 Tbsp. butter
fresh thyme
fresh rosemary
2 dry bay leaves
salt
pepper
1 c. dry white wine
¼ c. all-purpose flour
1 qt. beef broth
1 loaf of Irish brown bread
large pot

Recipe

1. Dice bacon into small cubes.
2. Dice 1 onion into medium-sized pieces.
3. Cut lamb into approximately 1½” cubes. Season cubes with salt and pepper.
4. In your large pot, (10 quarts or larger), on medium-high heat, cook the bacon until it begins to crisp.
5. Add to the lamb cubes to the pot. Stir meat occasionally until all sides begin to brown.
6. Add the diced onion and cook until translucent.
7. Add ¼ cup of flour and stir until it is completely incorporated. Add 1 quart of beef broth and 2 bay leaves. Reduce heat to medium, and cover and simmer for about 1½ hours until lamb becomes tender.
8. While the lamb is simmering, peel and dice potatoes into ½” cubes. Place potato cubes in a bowl filled with cold water to prevent them from browning.
9. Peel and dice carrots into approximately ½” pieces.
10. Dice your other onion into medium-sized pieces.
11. Mince 4 cloves of garlic.
12. Chop 1 Tbsp. of thyme and 1 Tbsp of rosemary.

Finishing

1. After about 1½ hours, by which time the lamb should be tender, drain the potatoes from the water and add to the pot. Continue to simmer.
2. On the side, heat a large sauté pan to a medium-high heat. Add the butter.
3. As soon as the butter is melted, add the onion, carrot and garlic and cook for about 4-5 minutes, until they begin to soften.
4. Add the 1 cup of white wine and cook for about 2 minutes. Season with a little salt and pepper.
5. Add the onion, carrot, and garlic from the pan to your large pot. Stir in the rosemary and thyme. Continue to simmer until the potatoes are soft all the way through.
6. Season with salt and pepper, if necessary, and serve with a slice of Irish brown bread. And a pint (or two) of Guinness.