Welcome to JohnMichaels Pub's Blog

Welcome. I moved to Nashville in 2001, and have be blessed to make some wonderful friends. After moving from a house in Florida, to an apartment in Nashville, I missed being able to entertain groups of friends simply due to lack of space. When I finally decided to make Nashville my home and buy a house here, I wanted a space that friends to gather and socialize in a relaxed and friendly atmosphere. The basement in my new house, which opens into the back yard made the perfect space, so JohnMichael's Pub was born. I have made a couple of trips to Ireland since moving to Nashville and loved the atmosphere of the pubs there. So I made my pub to resemble an Irish style pub to give the atmosphere of a local community pubs in Ireland, but of course it is not a true "Pub" (Public house) since it private place for my friends to gather. I plan to use this blog to post thoughts, ideas, recipes and a variety of other things related to my pub and the parties held there. If you see anything here that interests you, feel free to email me. I have a great group of friends that is very diverse, but I am always open to making new friends.

Monday, February 19, 2007

GUINNESS Irish (Lamb) Stew

I thought for my first post, I would share my Irish stew receipe, featuring one of my favorite drinks, Guinness. So here goes:

2+ pounds lamb (I get bonless leg of lame and cut it into 1" cubes)
4 large potatoes (unpealed and chunked)
3 large onions (quartered)
4 large carrots (cut into thick slices)
1 tablespoon vegetable oil or butter (I use Kerry Irish Gold)
2 cups vegatable broth
1 1/2 cups Guinness (1 bottle will do)
1 larg sprigs of fresh tyme
salt and pepper to tast
1 to 2 tablespoons Browning sauce ( such as Kitchen Bouquet)
3 tablespoons flower or cornstarch

Cube the leg of lamb, removing all fat. Sear/ brown meat in pan with oil and add browning sauce.
Remove meat from pan and brown onions. Put meat and onions in a pot. Use some of the vegitable broth in the pan with the remaining sauce in the browning pan and pore this into the pot. Add carrots, the rest of the broth and the Guinness to the pot. Bring to a boil. Simmer for 30 minutes. Add potatos and tyme and simmer for another hour and a half. Use about 1/4 cup of the broth from the mixture to disolve the flower or cornstarch. Pour the liquid into the stew to thicken it. Ejoy as it is or serve laddled over mashed potatoes.

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