15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
March is a great month-St. Patrick’s Day-Lot’s of great beer,
spring, warm sunny days and even if it does snow- who
cares it can’t last. The food we think of first is Corned beef
and cabbage for this holiday but I’m going to talk about a
truly wonderful Mulligan stew simmered with beer instead
of only water and a great Irish Soda Bread Scone with beer
infused fruit. One of the best things about this dish (besides
the fact it contains beer) is the fact that it can be prepared
completely ahead, even a day in advance, and it only gains
in flavor when reheated.
Mrs. Wilson’s Mulligan Stew      6 servings
6 oz. of bacon
1 T. Olive oil
1 T. Butter
3 lbs. Lean stewing lamb cut into 1 inch cubes.
1 c. All Purpose Flour
1 t. Paprika
1 t. Salt
1 t. Black pepper
2 carrots cut in 1 inch chunks
1 large Spanish onion thinly sliced
3 lbs. of Yukon gold potatoes (or other waxy potato)
2 cloves of garlic minced
1- 12 or 16 oz bottle of Stout Beer
1 bay leaf (remove before serving the stew)
1 lb. quartered fresh button mushrooms
3 T. of beef base (or 1 bouillon cube)
Garnish with parsley

Use a heavy bottomed 8 to 10 quart pot. Cut the bacon into
½ strips down the length of the slices.  In a bowl combine
the flour, paprika, salt and black pepper and whisk together
to combine. Toss the meat with the flour, shake off the
excess flour and reserve the meat on a platter. Heat the pot
on medium high and add the bacon. Cook until the bacon is
crisp and most of the fat has been rendered out. Add the
Olive oil and butter and allow the butter to melt. Add the
meat in small batches and brown in the fat. Don’t worry if
the bottom of the pot begins to brown so long as it doesn’t
burn. Maintain the flame at a medium heat. If you need more
oil you can add a few teaspoons extra as needed. Remove
the meat to a platter with a slotted spoon and continue until
all the meat has been browned. Now add the vegetables,
potatoes, and garlic-sauté for 1 to 2 minutes. You are not
looking to brown the vegetables only add some flavor of the
bacon into them. Now add the mushrooms and sauté for 1
minute. Add the beer and scrape the bottom of the pan to
remove all the brown bits which are intense flavor and
incorporate them into the sauce. Add the meat and any
juices that may have accumulated back into the pot with the
vegetables. Add enough water to cover all by 1- 2 inches
and stir. Bring the pot to a boil and then lower the heat to
simmer. Do not cover the pot. Allow the pot to continue to
cook for about three hours.  Stirring every ½ hour or so
making sure it is not sticking to the bottom. At a simmer
there should be only gently bubbling on the surface of the
liquid. The stew will thicken as it cooks. If it gets to thick
during the course of cooking you can add additional beer to
the pot as needed. The finished meat should be very tender
and soft and there should be just enough liquid to hold
everything together but not be a soup.  Serve this over
buttered egg noodles, rice or just on it’s own. You could
substitute beef for the lamb and still use the beef base. Irish
Soda Bread Scones would be great with this also.
Irish Soda Bread Scones
makes 8 scones
2 ½ c. All Purpose
3 T. firmly packed light brown sugar
1 ½ t. baking powder
½ t. caraway seeds
½ t. salt
1/3 c. unsalted butter, chilled
½ c. buttermilk
¼ c. stout beer
1 t. vanilla extract
1 large egg
½ c. coarsely chopped walnuts
¼ c. raisins
¼ c. golden raisins
½ c. dried apricots small dice
1 egg yolk mixed with ½ t. water for glaze
Preheat oven to 375 degrees. Butter a 10
inch diameter circle in the center of a
sheet of parchment paper placed on a
sheet pan. Place the raisins and apricots
in a bowl with the stout and let the fruit
absorb the beer and soften. In a large
bowl, stir together the flour, brown sugar,
baking powder, baking soda, caraway
seeds, and salt. Cut the butter into ½ inch
cubes and distribute them over the flour
mixture. With a pastry blender or two
knives used scissors fashion, cut in the
butter until the mixture resembles coarse
crumbs.  In a small bow, stir together the
buttermilk, vanilla, and egg. Add the
buttermilk mixture to the flour mixture
and stir to combine.  The dough will be
sticky. With lightly floured hands, knead
in the nuts, raisins and apricots until
evenly distributed. With lightly floured
hands, pat the dough into a 9 inch
diameter circle in the center of the
prepared baking sheet.  If desired, brush
the egg mixture over the top and sides of
the dough. With a serrated knife, cut into
8 wedges. Bake for 20 to 25 minutes until
a cake tester or toothpick inserted into
the center of a scone comes out clean.
Remove the baking sheet to a wire rack
to cool for 10 minutes. Using a spatula,
transfer the scones to the wire rack to
cool. Recut into wedges, if necessary.
Serve warn or cool completely and store
in an airtight container. These scones
freeze well.