Get green with envy for this Irish stew

In honor of St. Patrick's Day, the day when everyone is a wee bit Irish or claims to be, why not try the ultimate Irish stew. Brian Duffy, executive chef of Shanachie Irish restaurant in Ambler, Pa., and Colum Egan, a master distiller for old Bushmills Distillery in Ireland, share a shamrock of a meal. Here are the recipes:

New Celtic Stew with Beef, Lamb and Farmhouse Vegetables
This hearty dish is lighter and healthier than the traditional version but packs more flavor with fresh vegetables and delicious meats.  Served with wheaten bread and garnished with brightly colored fried leeks and carrots, new Celtic stew is the perfect St. Patrick’s Day alternative to corned beef and cabbage.

Yields 4 to 6 servings

1 pound lean stewing beef cleaned and cut into 1-1/2” to 2" cubes
1 pound lean lamb
1 cup Irish stout
1/2 cup mead or honey wine
2 teaspoons oil
2 teaspoons flour
Salt and fresh black pepper
2 bay leaves
1 teaspoons fresh marjoram
1 sprig of thyme picked
2 large onions large dice (3/4")
1/2 cup carrots large dice
1/3 cup rutabaga large dice
1/3 cup turnip large dice
1 cup potatoes large dice
2 teaspoons tomato paste
1 cup beef stock

Trim fat from meats, toss with flour, salt and pepper coating evenly. In a separate pan heat the stout, mead and beef stock. Heat the oil in a Dutch oven over high heat. Brown the meat in the Dutch over on all sides. Add 1/2 the onions and the tomato paste.

Cover and cook the meat and onions for about 5 to 6 minutes. Add the remaining ingredients except the herbs and begin to sweat (allow the vegetables to release some of the liquid and not to turn brown). Add the hot stout, mead and stock mixture. Stir to remove the fond or brown bits from the bottom of the pan. Check for seasoning and adjust accordingly. Cover and simmer for 2 to 3 hours or until the meat is tender.

The last 20 minutes add the fresh herbs adjust the seasoning & serve with wheaten bread. Garnish with fried carrots and leeks

Colum’s Irish Stew

Yield 4 servings

1 ounce butter
2 pounds lamb cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 tablespoon plain flour
3 cups beef stock
2 tablespoons tomato puree
1/2 tablespoon sugar
2 potatoes, cube
1 tablespoon of bushmills
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
Salt and freshly ground black pepper
4 drops of hot sauce (optional)

Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened.

Return the meat to the pan, add the flour and then stir in 2 cups of the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, the rest of the stock and bushmills, the bouquet garni and salt and pepper to taste.

Cook over a low heat for about 1 to 1-1/2 hours or until the meat is tender.