Gastronomixs

Irish lamb stew

Ireland is known for its great quality lamb. In this stew, the sweet notes of the meat are complimented by carrots and parsnips.

Irish lamb stew

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Ingredients

150

g

bacon, cubed

1

kg

leg of lamb/rump

3

tbsp

flour

2

 

onions

3

cloves

garlic

400

g

potatoes (floury)

200

g

carrots

100

g

celery

200

g

parsnips

500

ml

Stout beer (Guinness)

50

g

tomato purée

1

sprig

thyme

1

sprig

rosemary

2

 

bay leaves

 

 

salt and pepper

Preparation method

  • Clean the carrots, celery, parsnips, and potatoes and chop into equal-sized pieces of about 1cm.
  • Fry the bacon in a cast-iron pan.
  • Use a wire skimmer to spoon the crispy bacon out of the pan.
  • Chop the lamb into 2x2cm pieces.
  • Sprinkle the flour and salt and pepper over the lamb pieces. Make sure the meat is evenly coated.
  • Brown the meat in the bacon fat in batches and set aside in a gastronorm container.
  • Finely chop the onion and crush the garlic.
  • Gently fry the onion and garlic until they start to lightly caramelise.
  • Add the rest of the vegetables and the tomato purée and fry briefly.
  • Deglaze the pan with the beer and bring to the boil.
  • Add the rosemary, thyme, and bay leaves.
  • Return the meat to the pan.
  • Braise on low heat for about two hours.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a dish on its own.
  • As a filling for a savoury Irish pie.
  • As a base for a salpicon.

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