Guinness Irish stew is the perfect recipe to celebrate St. Patrick's day: add the iconic Irish beer to lamb and vegetables, to make the stew even tastier!

INGREDIENTS

• Lamb stock 2 l, divided
• Barley 175 g, pearl
• Lamb 1,35 kg, shoulder, cubed
• Salt to taste
• Pepper black, freshly ground, to taste
• Oil 3 tbsp
• Flour 75 g, unbleached
• Celery 4 stalks, washed, trimmed and chopped
• Onion 2 large, yellow, peeled and chopped
• Garlic 3 cloves, minced
• Carrot 3 large, peeled and roughly chopped
• Guinness Stout 350 ml
• Parsley 1 bunch fresh
• Thyme 1 bunch fresh
• Rosemary 1 bunch fresh
• Potato 3 large, peeled and cubed
• Cornstarch 2 tsp
• Water 4 tsp

HOW TO MAKE GUINNESS IRISH STEW RECIPE WITH LAMB AND VEGETABLES

1. To prepare the classic Guinness Irish stew first set over medium heat bring 3 cups of stock to a boil in a medium saucepan; add barley.
2. Reduce heat to low and gently simmer for 20 minutes. Set aside.
3. Meanwhile, pat the meat dry with paper towels.
4. Season the meat with salt and pepper.
5. Heat the oil in a 6 quart Dutch oven.
6. Brown the meat on all sides over medium-high heat.
7. Using a slotted spoon remove the meat from the pot.
8. Sprinkle flour over the meat shaking off any excess; set aside.
9. Add the celery, onions, garlic and carrots to the pot and saute until onions are soft and translucent.
10. Add Guinness and deglaze the pot, scraping up all the caramelized bits on the bottom and sides of the pan.
11. Chop the parsley leaves; reserving the stems.
12. Tie the parsley stems and several sprigs of thyme and rosemary into a bundle; drop the bundle into the pot.
13. Chop the remaining thyme and rosemary; set chopped herbs aside.
14. Return the meat to the pot. Add the potatoes, barley and enough stock to cover meat and vegetables.
15. Bring to a boil over medium heat.
16. Reduce heat to very low and simmer for 2 to 3 hours, or until meat is fork tender.
17. Stir occasionally; adding remaining stock as necessary.
18. Check seasoning; adjust to taste. Stir in chopped parsley, thyme and rosemary.
19. Mix cornstarch in water and stir.
20. Add to stew, stirring to incorporate.
21. Cook over low heat for 5 to 10 minutes or until stew thickens.
22. Ladle into bowls.
23. Serve the Guinness Irish stew with crusty bread and of course more Guinness if desired.

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Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a “special sauce,” she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing. 

INGREDIENTS

SAUCE

• 6 ounces soft tofu, cubed
• 3 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon agave
• 1 garlic clove
• 2 tablespoons sweet pickle relish
• 1 tablespoon chopped fresh dill
• Kosher salt

BURGERS

• 5 tablespoons canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Kosher salt
• Pepper
• 1 cup cooked brown rice
• One 15-ounce can cooked lentils, rinsed and drained
• 1 cup toasted walnuts
• 1/2 cup all-purpose flour
• 1 teaspoon dried basil
• 4 hamburger buns plus 4 bun bottoms, toasted
• Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping

HOW TO MAKE THIS RECIPE

MAKE THE SAUCE

1. In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth. Transfer the sauce to a bowl and stir in the pickle relish and dill; season with salt and refrigerate.

MAKE THE BURGERS

1. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly browned 6 minutes. Add the garlic and cook until softened, 2 minutes; season with salt. Scrape the onion and garlic into a food processor. Add the rice, lentils, walnuts, flour and dried basil and pulse until the mixture just comes together and whole grains of rice are still visible; season with salt and pepper. Using lightly oiled hands, press 1/3 cup of the mixture into a 1/2-inch-thick patty; transfer to a plate. Repeat with the remaining mixture for a total of 8 patties.
2. Wipe out the skillet and heat 1 1/2 tablespoons of the oil in it. Arrange 4 burger patties in the pan and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the patties and continue cooking until browned and heated through, about 5 minutes longer. Transfer the patties to a work surface. Repeat with the remaining oil and burger patties.
3. Spread the sauce on 4 of the bun bottoms and top with 4 patties and half of the burger toppings; top with the remaining bun bottoms. Repeat the layering once more, with more sauce and the remaining patties, toppings and the bun tops; serve.

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