For the first time since 1871, Chicago had no measurable snowfall in January or February. So less than a week before the nominal beginning of spring, of course, we got seven inches. This was the view from my office window yesterday. You know, Tuesday. The day I’m often scrambling to create the post—and often produce the recipe—you find here on Wednesday. I had a recipe of sorts in mind, but the fierce snow and an admitted lack of willpower on my part stood between me and some necessary ingredients. So instead, I’m serving up a hearty lamb stew posted here several years ago, also during a Chicago March snowstorm.
To me, stews are one of the great culinary inventions. Hearty, comforting and warming on even the most blustery days—and delicious on an almost elemental level. This Irish lamb stew pushes all those buttons, combining chunks of lamb, potatoes, carrots and turnips, dark beer and broth, butter, onion, garlic, a couple of herbs and an hour and a half or so of cooking time into just what you need. You’ll find the recipe right here.