Recipe: Irish Stew

lESLIE: Here is a recipe calling for Guinness OR Red wine


IRISH STEW

1 oz/25 g butter
2 lb/900 g lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 tbsp plain flour (optional)
0.5 pint/275 ml beef stock
2 tbsp tomato puree
0.5 tbsp 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

METHOD

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.

Serves 4