906 E. Camelback Rd.
Phoenix, Arizona 85014
Hours: 11AM to 2AM
Breakfast @ 11AM Sat. & Sun.!
Happy Hour 7 days a week!
Phone Us: (602) 241-1916
Guinness Stout’s slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty Lamb and vegetables stew a deep, rich flavor.
Yield: 7 servings
Total: 3 hours; 20 minutes
4 tb olive oil, divided
2 cups chopped onion
1 tb chopped fresh thyme
1.5 tsp chopped fresh Rosemary
3 tb all purpose flour
2.5 lbs boneless leg of lamb, trimmed and cut into 1 inch cubes
1 tb salt, divided
2 cups thick cut parsnips
1 ts ground black pepper divided
2 cups Guinness stout
1 tb tomato paste
3 cups fat-free, lower sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1 inch thick diagonally sliced carrot
⅓ cup fresh chopped parsley
1 tb mustard
1. Heat a large Dutch oven over medium-high heat. Swirl to coat.Add onion, thyme, and rosemary.Saute for 5 minutes stirring occasionally. Place onion mixture into large bowl. Place flour in a shallow dish.Sprinkle Lamb evenly with ½ tsp salt and ½ tsp pepper.Dredge Lamb in flour, shake off excess.. Return pan to medium-high heat. Add 1 tb oil to pan, swirl to coat. Add half of Lamb mixture to pan, saute for 6 minutes,turning to brown on all sides. Add browned Lamb to the onion mixture. Repeat the procedure with the remaining Lamb and remaining 1 tb oil.
2. Add Guinness to pan and bring to a boil, scraping pan to loosen brown bits.Cook until reduced to 1 cup (about 5 minutes)Return onion mixture and lamb to pan.Stir in the tomato paste,cook 30 seconds.Add broth and Bay Leaf; bring to a boil.Cover, reduce, heat and simmer for 1 hour 15 minutes, stirring occasionally. Uncover and stir in potato,carrots, turnips rutabaga, and parsnips.Simmer uncovered for 1.5 hours or until meat and vegetables are tender. Stir in remaining ½ tsp salt and pepper and 1 tb mustard. Ladle about 1 cup stew into each 7 bowls. Sprinkle with parsley...
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Best Irish Pub - 2012
Readers' Choice: Rosie McCaffrey's
A wall of whiskey, Harp-soaked wings, beer-battered fish, a river of Guinness, and Irish music spilling out of the speakers — yep, you're at Rosie's. Since the day owner Seamus opened this fine establishment on Camelback Road more than decade ago, Phoenix folks have been packing the dark booths and well-worn bar to get their fill of properly poured Guinness, smooth shots of whiskey, and expertly made boxty, filled with stout-soaked beef and boiled potatoes. The lively bar almost always has an Irish band or two for your entertainment, and the servers are whiskey experts who can help you choose the perfect nightcap if you feel like straying from your tried-and-true Jameson.
Rosie McCaffrey's is owned by Seamus & Rosie McCaffrey. From Belfast, Ireland; Seamus is an Arizona pioneer who introduced Guinness to Phoenix many years ago via the back of a truck.
Rosie McCaffrey's is the authentic Irish Pub in Phoenix, Arizona. Opening her doors in 2002, Rosie's provides a unique Irish atmosphere, and service to match, for our worldwide clientele. Rosie's only serves the finest in wet goods from all over the world, specializing in all available Irish and Scotch whiskeys, blended and single malts.
Rosie's has received numerous awards throughout the years such as "Best Irish Pub" and "Best Fish & Chips" by the Arizona Republic and Phoenix New Times.<br /> <br />Our full service dining room serves our authentic Irish fare as well as American Classics. Rosie's "Harp Battered Fish-N- Chips" have been voted "Best in Phoenix" by The Phoenix New Times and AZCentral.com consecutively since 2002.