When I spent some time working in France, the place where I worked would cook this stew, they didn’t really have any name for it so I called it Dordogne lamb stew as this was the region I was staying in, seemed only fair right?
I think everyone somewhat has their own version of this dish. It truly is one of those Irish dishes that ALWAYS tastes as good as the first time my mother cooked it for me. I hope you enjoy my version.
There is nothing better than tucking into a great big bowl of stew. The nights are getting shorter and colder. It is time to get out those heavy Dutch ovens and start braising.
This is one of my favorite dishes to make anytime of the year, it is so nice to be able to buy an affordable piece of meat, cook it for a long time and get amazing flavor out of it. Prep time: 30 minutes Cook time 2.5 hours Serves 4 – 6 Ingredients: 4 lbs boneless short ribs, cut into 1.5 inch pieces 3 tablespoons extra virgin olive oil Salt and pepper 1 large yellow onion, diced 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, cut into .5 inch pieces 1 can Guinness 2 cups low sodium beef stock […]