You would not want to treat yourself to a hearty dinner, rich in vitamins and minerals? Then here's a recipe for Irish stew!
Irish stew is very nutritious and rich dish, traditionally it is served large portions of 700 grams, so that your household will be fed just one dish for dinner.
Through the use of beer and meat in this dish is soft and tender, and the dish turns out very sour, which gives the dish a certain piquancy. We would like to advise you when buying beer to stew take beer «Guinness», but if there is no way you can take and canned.
So, the recipe Irish stew with beer.
Recipe Irish stew with beer
Ingredients:
• Mutton - 500 grams (you can use meat of lamb)
• Potatoes - 500 Grams
• Onions - 200 Grams
• Carrots - 400 Grams
• Celery - 200 Grams
• Beer «Guinness» - 500 milliliters (or any dark beer)
• Flour - 100 Grams
• Bay leaf - 2 Stucki
• Black pepper - 7 grams
• Vegetable oil - 40 milliliters
• Parsley - 10 Grams (or 1 bunch of fresh parsley)
• Thyme - 7 grams (can be dry, can be fresh)
• Garlic - 4 cloves
• Salt - 20 Grams
Preparation:
1. Prepare the ingredients for the stew. Clean the potatoes, carrots, garlic, onion peeled and washed.
2. Clean the meat from the veins, films and fat, cut it into large pieces. Depending on what kind of meat you choose, expect the cooking of stew. If you chose the lamb, it is soft for 1.5 hours after cooking, if tough lamb - then for 2.5 hours.
3. Boned pieces of meat in flour.
4. Heat the pan and add the vegetable oil in it, fry our meat pieces over high heat for 2 minutes on each side, until golden brown.
5. Put the meat in a cauldron with the remaining juice and vegetable oil, salt, pepper to taste. Add to the meat coarsely chopped onion, celery and carrots.
6. Pour into a cauldron beersabout, Bring to a boil and reduce to a small fire. Simmer stew for 30 minutes (all depending on rigidity of meat, if rigid, while increases to 1 h). If the fluid becomes less - you can top up the water, check for salt and spices, add, if there is something not to be missed.
7. Cut the potatoes into large chunks and add to the stew for an hour before cooking meat to potatoes did not seethe.
8. Shred parsley and garlic and add them to the stew when it is ready and give it brew for about 30 minutes.
If you give your stew brew all night, it will be even better!
Bon Appetit!
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