.:Beer in the World - Cooking with Beer:.

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1. Mc.Guiness's PRESSURE COOKED IRISH STEW

3/4 lb lamb cutlets
1/2 chopped onion
3 new potatoes (diced)
1 turnip (diced)
1/2 lb of mini carrotts
1/2 can Guiness beer
1 cup wine (red)
salt and pepper
1 tbsp Worcesteshire sauce
rosemary

Lightly coat beef of lamb cutlets in flour. Next saute the cutlets in a frying pan with 1/2 of the cup of wine. Add salt and pepper.

Wait until the cutlets are completely brown and cooked, then transfer them to a pressure cooker. Add the Guiness, rosemary, the rest of the wine and Worcesteshire sauce.

Next add all of your vegetables and cook them on medium high heat until the vegetables are tender.

Serve with a scoop of mashed potatoes on top to garnish.

2. SHEPHERDS PIE

1 lg. egg
1/4 c. flour
3/4 tsp. salt
1/8 tsp. ground black pepper
1 1/2 lbs. lean, boneless lamb shoulder, cut into 1 inch cubes
1 tbsp. olive oil
1/4 c. half & half, warmed
1/4 c. water
1 1/2 lbs. potatoes
1/4 lb. mushrooms, sliced
2 cloves garlic, minced
1 (12 oz.) can ale or beer
2 med. carrots, peeled & sliced
1/2 c. white cheddar cheese, grated
1 (10 oz.) pkg. frozen green peas
1/4 tsp. rosemary
1 lg. onion, sliced

1. In plastic bag, combine flour, salt and pepper. Add lamb cubes, half at a time, and shake.

2. In heavy 4 quart saucepan or Dutch oven, heat oil. Saute lamb half at a time until browned. Reserve remaining flour mixture. Remove lamb cubes as they are browned to platter. Add mushrooms, onion and garlic; saute until golden.

3. Return lamb and its juices to saucepan. Add ale, carrots and rosemary. Heat to boiling over medium heat; reduce heat to low and cook, covered, about 30 minutes. Check occasionally to see that there is enough liquid.

4. Meanwhile, peel and quarter potatoes. In 3 quart saucepan, cover potatoes with water. Heat to boiling over high heat; reduce heat to medium. Cook until potatoes are tender, about 20 minutes.

5. Drain potatoes very well; return to saucepan. With electric mixer, beat potatoes until well broken up. Gradually beat in half and half and egg until mixture is smooth. Fold in cheese; keep warm.

6. When lamb has cooked about 30 minutes, add peas; cover and cook 10 minutes longer. Stir reserved flour mixture into water and stir into stew. Cook until thickened.

7. Heat oven to 425 degrees. Turn lamb mixture into shallow 2 quart baking dish. (I use a souffle dish, it's prettier.) Spoon potatoes into large pastry bag fitted with a large star tip. Pipe potatoes over top of lamb. Bake until potatoes are golden, about 15 to 20 minutes.

3. MINERS LAMB STEW

2 garlic cloves (add more if you like)
1 (6 oz.) can tomato paste
2 1/2 c. beer
2 bay leaves
1 tsp. salt
1 tsp. stock granules
2 tbsp. minced parsley
1 1/2 tsp. black pepper
1 tbsp. sugar
1/2 tsp. thyme
3/4 tsp. oregano
2 onions, cut in pieces
6 carrots, peeled and cut into chunks
6 stalks celery, cut into chunks
1/2 lb. mushrooms, halved
6 sm. potatoes, peeled and cut into chunks

Combine all ingredients; cook over low heat for 3 hours. Serve with hot sour dough baguettes and dark beer.

Contact: /beerintheworld@gmail.com/

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