Guinness Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lamb
- 250 g beef
- 3 carrot (s)
- 4 potato (s)
- 1 tablespoon flour
- 350 ml meat stock
- 25 g butter
- 2 tablespoon tomato puree
- 0.5 tablespoon ½ sugar
- 300 ml beer (Guiness beer)
- 1 bunch herbs (Boquet Garni)
- some Tabasco
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the meat. Halve the carrots and onions and cut into slices. Dice the potatoes.
- Melt the butter in the saucepan and fry the meat well on all sides in portions. Keep the meat warm and sauté the carrots and onions until translucent.
- Put the meat back in the pan and dust the flour over it. Stir everything well and let the flour thicken. Then add the stock, tomato puree, sugar and the bouquet garni, bring to the boil.
- Place on medium heat, add Guinness (or wine) and potatoes and simmer gently for 1 to 1½ hours. Season with a few drops of Tabasco. Remove bouqet garni before serving.
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