Beer Recipes » Main dishes » Glens of Antrim Irish Stew
Ingredients:
1 ounce (25 g) butter
2 pounds (900 g) lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 Tablespoon plain flour (optional)
1/2 pint (275 ml) beef stock
2 Tablespoons tomato puree
1/2 Tablespoon sugar
2 potatoes, cubed (optional)
1 bottle of Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
Salt and freshly ground black pepper
Tabasco sauce
1 ounce (25 g) butter
2 pounds (900 g) lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 Tablespoon plain flour (optional)
1/2 pint (275 ml) beef stock
2 Tablespoons tomato puree
1/2 Tablespoon sugar
2 potatoes, cubed (optional)
1 bottle of Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
Salt and freshly ground black pepper
Tabasco sauce
Preparation:
This authentic Irish stew is purported to be a favorite of actor Liam Neeson. Use lamb for the real thing or substitute beef. Guiness stout beer gives a rich flavor to the gravy, but red wine or extra beef broth may be substituted.
Melt the butter in a large pan and fry the lamb or beef in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened.
Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness beer or the wine, the bouquet garni, and salt and pepper to taste.
Cook over a low heat for about 1 to 1-1/2 hours or until the meat is tender. While the Irish stew is simmering, add 4 or 5 drops of tabasco to taste.
This authentic Irish stew is purported to be a favorite of actor Liam Neeson. Use lamb for the real thing or substitute beef. Guiness stout beer gives a rich flavor to the gravy, but red wine or extra beef broth may be substituted.
Melt the butter in a large pan and fry the lamb or beef in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened.
Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness beer or the wine, the bouquet garni, and salt and pepper to taste.
Cook over a low heat for about 1 to 1-1/2 hours or until the meat is tender. While the Irish stew is simmering, add 4 or 5 drops of tabasco to taste.
Preparation Time: 15 min
Yield: 4 servings
Cooking Time: 1h 45min
Source: www.homecooking.about.com
