Recipes

Irish Stew

Difficulty medium
Preparation Time 20-30 minutes
Cooking Time 60-90 minutes
Servings 3-4
Main Ingredients
  • 900g lamb, cubed
  • 1 tbsp plain flour
  • 25g butter
  • 600g beef stock
  • 1 large onion, coarsely chopped
  • 1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied in muslin)
  • 2 carrots, chopped
  • 2 tbsp tomato puree
  • 2 potatoes cubed
  • ½ tbsp sugar
  • Salt and pepper
  • 4 drops of hot sauce (optional)

Main Instructions
  1. Melt the butter in a large pan and fry the meat in it until browned on all sides, do not crowd the pan; brown the meat in two or three batches if necessary
  2. Remove the meat from the pan, add the onion and carrots until slightly softened
  3. Return the meat to the pan, add the flour and then stir in 2 cups of the stock, tomato puree and sugar
  4. Bring to the boil and then reduce the heat to simmer
  5. Add the potatoes, the rest of the stock, the bouquet garni and salt and pepper to taste
  6. Cook over a low heat for 60 to 90 minutes, until the meat is tender
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