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40 lines
2.2 KiB
Markdown
40 lines
2.2 KiB
Markdown
---
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title: "Traditional beef or lamb stew"
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date: 2021-03-10
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tags: ['irish', 'stew', 'lamb', 'beef']
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author: eoin-coogan
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---
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This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes
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a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or
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if you just want to be lazy and eat the same thing for 2 or 3 days. Besides browning the meat this is really just
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throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for
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making on a Sunday and eating for the next 2 or 3 days.
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Serve with mashed potatoes.
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## Ingredients
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- Lamb shoulder or beef chuck
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- Onion, celery, carrot and garlic
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- Thyme, rosemary and some bay leaves.
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- Beef or [chicken stock](/chicken-stock-bone-broth)
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- (Optional) a bottle of stout or porter for some extra flavour.
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## Directions
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1. Cut up the onion, carrot and celery into bite-sized chunks roughly the same size as the meat. The garlic can go in
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whole.
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2. Brown the meat on all sides. Get a large pot with some oil and sear the edges of the meat. Do this in batches and try
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not to overcrowd the pot. Browning the meat on the outside will give it a much nicer texture when you go to eat this
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and **should not be skipped for convenience**.
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3. Remove the meat and add in the vegetables. Adding some salt will help remove the moisture in the veg and will help
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deglaze the caramelised bits at the bottom of the pot.
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4. (Optional) If you have a Guinness or some other stout add the meat back in a deglaze with about a third of the can.
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This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
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5. Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.
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6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up
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potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise, you can mix a
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teaspoon
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of flour with water in a cup and slowly add this to the stew while whisking.
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