Cook1 hr 45 mins
Recipe from: Glens of Antrim region of Ireland – per Liam Neeson
Make and share this Glens of Antrim Irish Stew recipe from Food.com.
- 1 ounce butter
- 2 lbs lamb or 2 lbs beef, cubed
- 1 large onion, coarsely chopped
- 2 carrots, chopped
- 1 tablespoon all-purpose flour (optional)
- 1⁄2 pint beef stock
- 2 tablespoons tomato puree
- 1⁄2 tablespoon sugar
- 2 potatoes, cubed (optional)
- 1 (12 ounce) bottle Guinness stout or 1 large glass red wine
- 1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
- salt & freshly ground black pepper
- Tabasco sauce
- 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. 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 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 stew is simmering, add 4 or 5 drops of Tabasco to taste.