Prep 20 mins
Cook 1 hr 45 mins
Recipe from: Glens of Antrim region of Ireland – per Liam Neeson
- 28.34 g butter
- 907.18 g lamb or 907.18 g beef, cubed
- 1 large onion, coarsely chopped
- 2 carrots, chopped
- 14.79 ml all-purpose flour (optional)
- 236.59 ml beef stock
- 29.58 ml tomato puree
- 7.39 ml sugar
- 2 potatoes, cubed (optional)
- 340.19 g 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.
Found this recipe ten years ago on an internet search for "Irish Stew" and it has become a St. Patrick's Day and cold-weather favorite at our house. I make it with beef and red wine, and the finished product is always savory and filling. Have some Irish soda bread or crusty French bread on hand to soak up the broth - the "sopping" (as we say in the South) potential with this one is outstanding! Erin go Bragh, ya'll!
YUM!! a delicious rich stew for St Patrick's day. very flavourful, I used beef and a lovely local merlot wine and rather than a bouquet garni I just put the herbs in the sauce, The tabasco was a nice touch. There was so much sauce that I added some frozen peas and corn, turned out a lovely meal. Thanks for posting I will make it again.