Irish style lamb
Traditional lamb stew with vegetables, which instead of wine includes the dark and delicious Guinness beer, emblem of green Ireland. For dipping bread, better rye.
- 1 Guinness beer
- 2 large onions
- 4 potatoes
- 4 tomatoes
- 2 carrots
- 1 stick of celery
- Olive oil
- 300 ml of meat broth
- 1 tablespoon butter
- 1 kg of lamb in pieces (medallions)
- In a large saucepan with a little oil, roast the lamb (maybe with beef or pork). Remove.
- Peel and grate the onion and brown in the same saucepan.
- Peel the carrots, chop them finely and add to the pan. Saute for a few minutes.
- Wash and chop the celery, add it to the casserole.
- Wash the tomatoes and cut them into wedges, add them to the remaining vegetables.
- Peel the potatoes, cut them into slices and add them. Stew all the vegetables for a few minutes.
- Add the meat and wash with beer. Keep the fire alive so that the alcohol evaporates. Season with salt and pepper and add the bay leaf.
- Cover with meat broth and simmer for 40 minutes. Stir occasionally. Check the point of the meat and potatoes before removing from the heat.
- Just before serving, add a piece of butter, stir and bring to the table.
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