With St. Patrick’s Day falling on a Monday this year, maybe you want to stay close to the homestead instead of fighting the bar scene. (Again, please no green beer. We beg you.) Toronto Chef, Ezra Title, has some holiday recipes that sound tasty for a laid-back home party. Below is a good one to use and serve with your favorite Irish-style stout.

Irish Stew With Mushrooms and Potatoes

2 1/2 lb lamb shoulder, cut into 1-inch cubes
2 tsp pure olive oil
1 tsp unsalted butter
2 medium onions, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tsp flour
1/4 cup white wine
1 bottle dark stout beer
3 cups chicken or lamb stock
10 fingerling potatoes, cut in half lengthwise
1/2 lb black trumpet mushrooms, trimmed and washed
2 tsp creme fraiche
1 tsp prepared horseradish
Salt and pepper

In a medium pot, heat olive oil and butter on medium-high heat; season lamb with salt and pepper and brown lamb on all sides. Remove lamb and saute onions, carrots, celery and garlic on medium heat. Season vegetables with salt and pepper, add flour and continue cooking for 3 minutes.

Deglaze pot with white wine and reduce by three-quarters. Add beer, bring it to a boil and simmer for 5 minutes. Place lamb back into the pot, cover with chicken stock and cook until lamb is extremely tender, about 45 minutes.

Add fingerling potatoes to pot and cook until they are tender, another 20 to 25 minutes.

In a separate pan, saute black trumpet mushrooms and add them to the pot. Stir in creme fraiche and horseradish and check for seasoning, adding salt and pepper, if needed.

Makes 4 to 6 servings.

Beer match: Dark Stout Style Beer