I have promised Brie that I would give her a recipe for delicious stew. And even though I do not think it is soup, and would rather the contestants subsist on thin broth for the 365 days, I am nothing if not a man of my word. So here is the recipe:
Guinness Lamb Stew
3 lbs lamb stew meat
1/4 c all-purpose flour
vegetable or olive oil for browning
10-12 new potatoes, cubed (I use red potatoes)
2 large onions, chopped
3-4 large carrots, chopped
3-4 stalks celery, chopped
2 cans “Pub Draught” Guinness
1 can French Onion Soup
Salt, pepper, garlic powder, turmeric, paprika, garlic, rosemary, red pepper, thyme, to taste
*I use a 6 quart Dutch oven, so it’s a one-pot meal. You can use a crockpot, large pot, etc.
Heat oil in pot. Dump flour in a separate baking dish and add lamb. Lightly coat all pieces, then brown in heated oil. (This may take several batches. The lamb cooks better if you don’t crowd it.) Put browned lamb on paper-towel lined plate to drain. Season each batch with salt, pepper, and paprika (lots of paprika!)
Saute the onions, carrots, and celery. Add meat back into the pot. Add potatoes, Guinness, French Onion Soup, salt, pepper, turmeric, paprika, garlic, rosemary, red pepper, and thyme. Add water to finish covering ingredients (shouldn’t need more than 1-2 cups). Let cook on medium-low heat for at least 30 minutes, although I normally cook it for 3 or 4 hours. Taste it as it cooks and add more seasoning as needed. If it’s not thick enough 15 minutes before you’re ready to serve, add a couple teaspoons of flour to thicken it up.
It is best if you use hot rather than sweet paprika. Don’t get the flavorless junk, that is only good for deviled eggs.