HAPPY SAINT PATRICK'S DAY!!!

It's the most wonderful time of the year!!!  

This year for the office St. Patrick's Day Party I made some lamb and Guinness Stew.  It is FABULOUS.  Eat this before you go out and the Guinness will always be below your gullet.

• 3 pounds lamb cubed
• 1/2 cup flour
• 5lbs red potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 1 packet of onion soup mix
• 2 large yellow onions, cut into large dice
• 3 - 4 cloves garlic, minced
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 2 quarts lamb or beef stock, or as needed
• 24 ounces Guinness stout
• 1 cup pearl barley (optional)
• 2 teaspoons corn starch
• Salt and  black pepper, to taste

cook barley it for 20 minutes in 3 cups of lamb or beef stock, then add when you return the meat to pot with the vegetables.

Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and scrape up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.  Add in soup mix at about the 1 hour mark.

Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.