Ingredients
-
8
-
2
-
2
-
-
1
-
2
-
1
-
1
-
3
-
1/4
-
2
-
2
-
2
-
1
-
1
Directions
Guinness and Sheep Casserole, So sorry, Bo Peep I found your lost sheep And would ya just look at what I did with them!, This worked out well for me My husband (a Brit) liked it a lot This may sound dopey, but I find it off putting that the name of the recipe is Guinness and Sheep rather than Guinness and Mutton Would you like to eat Cow Stroganoff, or Beef Stroganoff?, Well Miller, this was good, and very useful as I had a new mix of Essence of Emeril (thanks Lennie), a bunch of fresh thyme and some sheep all needing to be used DH loved it, it’s definately a keeper, and I will make it again and again until it becomes a 5! Once again you’ve showed me Guiness isn’t just for drinking!
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Steps
|
1
Done
|
In a Large, Heavy Pot or Dutch Oven, Cook the Bacon Over Medium-High Heat Until the Fat Is Rendered and Just Brown. |
|
2
Done
|
Remove the Bacon and Drain on Paper Towels. |
|
3
Done
|
Remove All but 3 Tablespoons of the Bacon Fat from the Pan. |
|
4
Done
|
Season the Lamb With the Essence and Salt, and Sprinkle With the Flour. |
|
5
Done
|
Add the Meat and Bones to the Pan and Saut Until Brown on All Sides, About 5 Minutes. |
|
6
Done
|
Remove the Meat and Bones from the Pan. |
|
7
Done
|
Add the Onions, Carrots and Leeks to the Pan and Saut Over Medium-High Heat Until Soft, About 5 Minutes. |
|
8
Done
|
Add the Garlic, Parsley, Thyme and Bay Leaves, and Cook For 30 Seconds. |
|
9
Done
|
Add the Guinness, Beef Stock and Potatoes, and Return the Meat and Bones to the Pot. |
|
10
Done
|
Stir Well and Bring to a Boil. |
|
11
Done
|
Lower the Heat to Medium-Low and Simmer, Covered, Until the Lamb and Vegetables Are Tender, About 1 Hours, Stirring Occasionally and Skimming Any Fat That Forms on the Surface. |
|
12
Done
|
Remove from the Heat, Adjust Seasoning, to Taste, and Discard the Lamb Bones. |
|
13
Done
|
Serve Hot. |
