Irish Stew with Guiness
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g beef oulash
- 400 g lamb oulash, from the le
- 50 ml beef broth
- 300 ml beer, (Guiness)
- 250 g carrot (s) / carrots
- 400 g potato (s), waxy
- 3 onion (s)
- 3 stalks thyme, fresh or dried
- 2 bay leaves, fresh or dried
- 2 tablespoon clarified butter, e.g. Butaris
- 2 tablespoon tomato paste
- 1 tablespoon flour
- 2 teaspoons sugar
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Pat the goulash dry (cut it smaller, wash the lamb).
- Remove the lamb from the bone, cut into cubes.
- Peel the onions and cut into wedges.
- Heat the lard in a saucepan. Sear the meat in portions over high heat, remove. Braise the onions in the frying fat. Seared meat with it. Season with salt and pepper.
- Stir in tomato paste, sauté briefly. Dust the flour over it.
- Extinguish the beer with the broth and bring to the boil.
- Pluck thyme and bay leaves from the stalks, add to the goulash with sugar. Cover and braise for about 45 minutes.
- Peel and wash the carrots and potatoes, cut into small pieces. Add to the meat, add water if necessary and cook for 30 minutes.
- Remove the herbs, season with salt, pepper and sugar to taste.
- Fresh baguette tastes good with it.
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