Poblano
Irish Stew
The
combination of roasted poblano chiles and fresh thyme really ties this amazing
dish together.
3 Lbs.
stew meat, cut into 3/4" cubes
1
Lb. lamb, cut into ¾ inch cubes
3 cloves
Garlic
1 White
onion cut into 1/2" cubes
Oil
for cooking
8 cups
Beef broth
1
cup red wine
2-1/2 Lbs.
New potatoes, cut into 1/2" cubes and rinsed
3-4
medium carrots cut into ½ inch rounds
4
stalks of celery, cut into ¼ inch pieces
2 Poblano
chiles, grill-roasted, seeded, peeled, and chopped
3
Tbl. Flour
3
Tbl. Cold water
2
Tbl Butter
1
Tbl. Fresh thyme leaves, chopped
Salt
and pepper to taste
Brown
the meat in a heavy pot or Dutch oven.
Add the onions and garlic, sauté until soft. Deglaze the pot with the beef broth and wine. Add the
potatoes, Carrots, celery and roasted chiles. Simmer over low heat, for three hours or more, until beef is
tender.
In
a medium mixing bowl, mix together the flour and water until it forms a smooth
paste. Add a few cups of the hot
broth from the stew and whisk together until smooth. Add back into the stew and stir well. Raise heat to a low boil and stir
well. Immediately return heat to
low and stir in butter and thyme.
Season to taste. Serve in
big soup bowls with fresh bread.
Serves
8
When I say whiskey I'm talking about Bushmills Irish Whiskey, no not the black bottle, not the green bottle . I drink what my Irish grandmother Margret Rose drank, the regular bottle of Bushmills! |
Irish
Coffee
Just
the thing for a cold winter night
1 pot
Fresh brewed coffee (not flavored)
Old
Bushmill's Irish Whiskey
Fresh
whipped cream
Fresh
cream
Sugar
Pour 1OZ of whiskey into a
large coffee mug. Add coffee, and a little cream, if you like. A teaspoon of
sugar is added to take the edge off the whiskey. Top with whipped cream.
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