The palatable lure of all things Irish stirs naturally with Shillington chefs Chris Bare and Tim Nagle, who bustle about in busy footfalls at Flanagan’s Pub.
“One woman says she looks forward to it more than Christmas,” Bare beams about the Pub’s crave-worthy Irish stew.
Each St. Patrick’s Day, when Bare turns a year older and leaves for work three hours early, the kitchen wafts the scent of up to 10 gallons of the ale-simmered seduction.
IRISH STEW
Yield: 1/2 gallon
INGREDIENTS
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- 2 lbs. cubed lamb
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- 1 onion, largely diced
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- 2 carrots, largely diced
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- 4 ribs of celery, largely diced
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- 11/2 lbs. Yukon gold potatoes, largely diced
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- 3 gal. veal stock (reduce to 1 gal.)
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- 1 tbsp. tomato paste
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- 1 tbsp. Worcestershire sauce
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- 1 bottle New Castle Brown Ale
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- 3 dried bay leaves
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- salt & pepper to taste
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- minced parsley & thyme for garnish
DIRECTIONS
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- Sear off lamb. Remove and set aside.
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- Add carrots, celery and onions.
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- Cook for 2 minutes.
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- Add beer, veal stock, tomato paste and Worcestershire sauce.
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- Bring to a boil.
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- Add lamb.
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- Simmer for 1 hour.
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- Add potatoes.
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- Simmer for another half-hour.
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- Season with salt and pepper. Garnish with chopped herbs. Serve with bread.
Flanagan's Irish Pub | 41 W. Lancaster Ave. | Shillington | 610.777.6401 | flanaganpub.com Open Daily: 11am - 2am
TEXT & PHOTO BY JENNIFER HETRICK
