Emerald Isle Stew

• 1 (4 1/2-pound) leg of lamb*
• 1 (1-pound) trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 pound onions, chopped
• 1 clove garlic, minced
• 3/4 cup stout beer
• 4 bay leaves
• 1 (10 1/2-ounce) can condensed beef broth, undiluted
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 cups water
• 3/4 pound carrots, cut into 1/4-inch slices
• 1 pound new potatoes, cut into 3/4-inch cubes
• 2 to 3 teaspoons dried tarragon
• 3 to 4 tablespoons all-purpose flour
• 1/4 cup water
• 1 (17 1/4-ounce) package frozen puff pastry, thawed

1. Remove meat from lamb bone; cut into 1-inch cubes. Set bone aside.
2. Brown all sides of beef and lamb cubes in oil in a large Dutch oven over medium-high heat, stirring beef and lamb occasionally.
3. Add lamb bone, onion, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Remove lamb bone; add carrot, potato, and tarragon. Cover and simmer 30 minutes. Remove and discard bay leaves.
5. Combine flour and 1/4 cup water; stir until mixture is smooth. Slowly add flour mixture to stew, stirring constantly.
6. Cook over medium heat 3 minutes or until thickened and bubbly.
7. Cut puff pastry into shapes with a 5-inch shamrock cookie cutter. Place pastry shamrocks on an ungreased baking sheet.
8. Bake at 400u0b0 for 5 minutes or until lightly browned.
9. Spoon stew into individual bowls; top each with shamrock puff pastry.
10. Note: For the stout beer, we used Guinness.
11. * You can substitute 3 pounds trimmed lean boneless beef top sirloin steak, cut into 1-inch cubes, for lamb.

lamb, trimmed lean boneless beef top sirloin steak, vegetable oil, onions, clove garlic, stout beer, bay leaves, condensed beef broth, salt, pepper, water, carrots, potatoes, tarragon, flour, water, pastry

Taken from www.myrecipes.com/recipe/emerald-isle-stew (may not work)