Irish Stew

My Irish Mama makes a awesome stew.  This is my version of her classic with a bit of a twist.

2 Tbsp Olive Oil
1 lb Lamb Stew Meat
2 Tbsp Flour
1 tsp Paprika
1/2 Medium Onion - Diced
2 Cloves Garlic Crushed
1 Tbsp Tomato Paste
½ c Irish Whiskey
1 c Beef Stock
2 c Chicken Stock
1 lb Baby Red Potatoes
1 1/2 c Frozen Mixed Veggies
1 tsp Fresh Sage - Chopped
1 tsp Fresh Thyme - Chopped
1 Tbsp Fresh Flat Leaf Parsley - Chopped
Kosher Salt
Black Pepper

Trim the lamb stew meat removing most of the fat and cutting to bit size pieces. In a bowl combine the flour, paprika and a good pinch of salt and pepper. Stir to combine. Add the lamb and toss to coat.

In a large skillet heat the olive oil until hot. Add the flour coated lamb to the skillet. Let it cook for about 5 minutes without stirring creating a nice sear on one side. Give the lamb a flip and sear another side for about 3 minutes. Add the onion and garlic and sauté for 2 – 3 minutes.  Add the tomato paste and give everything a stir so the tomato paste melts into the mixture. Add any of the remaining flour mixture to the skillet. Stir the mixture so the flour becomes absorbed. Add the whiskey to the skillet. Let the liquid reduce by half (it will be fast due to the flour and tomato paste). Add the beef and chicken stock. Bring up to a simmer. Reduce heat to low and cover. Let cook for an hour or so.

Cut the potatoes into quarters. Finely chop the sage and thyme. Add the potatoes, the frozen veggies and herbs to the meat mixture. Cover skillet and cook on low heat for another 30 minutes.

With a spoon check to see if the potatoes are cooked. If the sauce for the stew is a bit thin let it cook at medium with the lid off, or add a slurry of flour and water if it is really thin to thicken it up. Taste the stew and add salt and pepper if needed. Stir in the chopped parsley and serve.