Irish Stew with Beer
by Editorial Staff
Would you like to pamper yourself with a hearty dinner rich in vitamins and nutrients? Then our Irish stew recipe is just for you!
Servings: 6-8
Ingredients
- Lamb – 500 Grams (you can use young lamb meat)
- Potatoes – 500 Grams
- Onion – 200 Grams
- Carrots – 400 Grams
- Celery – 200 Grams
- Beer “Guinness” – 500 Milliliters (or any dark beer)
- Flour – 100 Grams
- Bay leaf – 2 pieces
- Black pepper – 7 Grams
- Vegetable oil – 40 Milliliters
- Parsley – 10 Grams (or 1 bunch of fresh parsley)
- Thyme – 7 Grams (dry or fresh)
- Garlic – 4 Cloves
- Salt – 20 Grams
Directions
- Prepare the ingredients for the stew. Peel potatoes, carrots, garlic, onions and rinse.
- We clean the meat from veins, films and fat, cut it into large pieces. Depending on the type of meat you have chosen, calculate the cooking time of the stew itself. If you chose lamb, then it will become soft in 1.5 hours after cooking, if tough lamb – then in 2.5 hours.
- Dip the pieces of meat in flour.
- Heat the frying pan and add vegetable oil to it, fry our pieces of meat over high heat for 2 minutes on each side, until golden brown
- Put the meat in a cauldron together with the juice and the remaining vegetable oil, salt and pepper to taste. Add coarsely chopped onions, celery and carrots to the meat.
- Pour beer into the cauldron, bring to a boil and reduce the heat to low. Simmer the stew for 30 minutes (it all depends on the hardness of the meat, if hard, then the time increases to 1 hour). If the liquid becomes small, you can add water, check for salt and spices, add if something is missing.
- Cut the potatoes into large pieces and add to the stew one hour before cooking the meat so that the potatoes do not boil.
- Chop the parsley and garlic and add them to the stew when cooked and let it brew for about 30 minutes. If you let your stew stew overnight, it tastes even better!
Bon Appetit!
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