Irish Pub Lamb Stew

INGREDIENTS

  • 1 1/2 pounds boneless leg of lamb (I used Lamb Stew Meat, instead of three different cuts)
  • 1 1/2 pounds boneless chuck roast
  • 1 (10-ounce) bone-in lamb shoulder chop
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 medium yellow onions
  • 1 tablespoon vegetable oil
  • 1 cup Guinness Irish Stout
  • 1 large russet potato (about 12 ounces)
  • 2 large carrots
  • 1 large parsnip (optional)
  • 4 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 2 to 3 cups homemade lamb or beef broth, or store-bought low-sodium beef broth
  • 1 pound Yukon Gold potatoes
  • Worcestershire sauce, to taste

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat the oven to 325°F. Meanwhile, cut 1 1/2 pounds boneless leg of lamb and 1 1/2 pounds boneless beef chuck roast into 1-inch pieces, discarding any separable fat from the meat and discarding it. Season the lamb and beef pieces and lamb chop (leave intact) all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. Halve and thinly slice 2 medium onions.
  2. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add one handful of the cut meat and sear until browned all over, about 5 minutes. Transfer to a large bowl and continue browning the remaining meat the same way, reducing the heat if the bits on the bottom of the pot begin to burn. Sear the shoulder chop on both sides until browned, then add to the bowl.
  3. Add the onions to the pot and cook over medium heat, stirring occasionally, until tender and well browned, about 8 minutes. Adjust the heat as needed to prevent the onions from burning. Add 1 cup Guinness Irish Stout and simmer, scraping up the browned bits from the bottom of the pan, until the stout has reduced by half, about 2 minutes. Pour the onion and beer mixture into the bowl with the browned meat and turn off the heat.
  4. Peel 1 large russet potato and cut crosswise into 1/2-inch thick slices. Arrange the slices in a single layer on the bottom of the Dutch oven. Pour the beef, lamb, and onion mixture back into the pot over the potatoes. Do not stir.
  5. Peel 2 large carrots and cut crosswise on a slight diagonal into 1 1/2-inch wide pieces. Peel and coarsely chop 1 large parsnip, if using. Add the carrots, parsnip, 4 fresh thyme sprigs, and 1 bay leaf to the pot. Pour in enough homemade or low-sodium beef broth to just cover everything. Cover and bake until the meat is fairly tender, about 1 1/2 hours.
  6. Peel and cut 1 pound Yukon gold potatoes into 1/2-inch chunks. Remove the pot from the oven. Skim off any fat that has surfaced on the top of the stew and discard. Put the Yukon gold potatoes on top of the stew but don’t stir them in. Cover with the lid slightly ajar. Bake until the meat and potatoes are very tender, about 30 minutes.
  7. Stir the stew gently to break up the potatoes at the bottom of the pot. Remove the shoulder chop bones and break up the chop meat with a fork, if necessary. Discard the bay leaf and thyme stems. Taste and season with Worcestershire sauce, kosher salt, and black pepper as needed. Garnish with additional chopped thyme leaves, if desired.

RECIPE NOTES

Make ahead: The stew is better the next day, so it can be made ahead, cooled, and refrigerated. Rewarm over medium heat.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Meat options: You can make the stew all-beef (skip the shoulder chop) or all-lamb, if preferred.

Olive Garden’s Zuppa Toscana

Ingredients

  • 1 lb. sweet or spicy Italian sausage, casings removed
  • 4 slices thick-cut bacon, chopped
  • 2 large russet potatoes, peeled and diced into ½-inch pieces
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups chopped SPINACH (add during last minute of cooking)
  • 8 cups chicken broth
  • 1 cup heavy cream, at room temperature
  • Salt and pepper, to taste
  • For serving: grated Parmesan; chopped fresh parsley; baguette, garlic bread, or breadsticks

Instructions

  • Brown sausage in a large Dutch oven over medium-high heat until no longer pink. Use a slotted spoon to remove the cooked sausage to a paper towel-lined plate.
  • In the same pot, cook bacon until crisp. Remove to the plate with the sausage.
  • Drain off almost all of the grease, leaving about 1 tablespoon in the pot. Add onions and cook over medium-high heat just until soft (about 5 minutes). Stir in garlic and cook for 1 more minute. Sprinkle flour over top, and cook and stir for 1 minute. Gradually stir in the chicken broth, scraping the browned bits from the bottom of the pot (there’s so much flavor there!). Add potatoes and bring to a boil. Gently boil for about 10-15 minutes, or until potatoes are tender.
  • Reduce heat to low. Stir in cooked sausage and bacon. Season with salt and pepper, to taste. Simmer for 10 more minutes. Add cream. Cook and stir for about 5 more minutes. Do not boil. Last minute add in spinach. Ladle into individual bowls, garnish with Parmesan or parsley, and serve!

Notes

  • Once you add the cream, do not let the soup boil. If you boil the cream, the soup may curdle.
  • For a lighter broth, use half-and-half instead of heavy cream. It will not have quite the same rich
  • For a low carb option, replace the potatoes with cauliflower florets.
  • If available, try substituting pancetta for the bacon.

Chick fil A Chicken Tortilla Soup

Ingredients

  • 1 tablespoon canola oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 3 (15 ounce) cans cannellini beans, separated
  • 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel)
  • 1 (15 ounce) can cream-style corn
  • 1 (15 ounce) can whole kernel corn
  • 1 (15 ounce) can black beans
  • 1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
  • juice of 1 lime
  • more salt to taste
  • Tortilla strips or chips, for serving

Instructions

  1. Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let saute for about 5 minutes until onions become translucent. Stir in cumin, oregano and salt.
  2. Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
  3. Add pureed beans, remaining can of cannellini beans, 2 cans diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded chicken to onion mixture in pot. (Do not drain any cans of their liquid) Stir to combine. Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season with salt to taste before serving. Serve with tortilla strips or chips.