West Side Market Stew

Going to the West Side Market is one of the many reasons why I love Cleveland. Being able to make (and eat) this stew is one of the redeeming qualities of colder Cleveland weather. It’s a variation on the lamb stew one finds all over Ireland and it will feed a family of five with some leftovers for the next day.

  • Ingredients

  • 1 can Guinness (or some other stout… if you’re a heretic)
  • 2 pounds lamb, cubed
  • 1 bag baby carrots
  • 1 large sweet onion, diced
  • 5 large potatoes, cut into large pieces
  • 3 sticks celery, diced
  • 1 rutabaga/swede, cut into large pieces (very optional)
  • 3 parsnips, cut into coins (again, optional)
  • 1 clove garlic, minced
  • 3 (T)ablespoons butter or olive oil
  • 3, maybe more, cups water
  • 1 (T)ablespoon brown sugar
  • Salt and pepper to taste

In a large stock pot or dutch oven (really big pot), heat butter/oil. Brown the lamb, adding some salt and pepper as it browns and gradually pouring in the Guinness. It’s a good idea to have another one on hand to gradually add to the cook’s stomach as well. Add the diced onions and the garlic and allow to simmer for a half hour, adding a little water as necessary. Add the brown sugar and two cups water, cover and simmer for an hour, adding water as necessary. Add vegetables and some more water, stir, allow to simmer for another hour. Stew should be thick. Serve with wheat bread and more Guinness, or a nice glass of Bushmills whiskey.

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Published:
11.18.05 / 9am
Category:
Cleveland, Food & Cooking, Life, Recipes