IRISH STEW

Irish Stew is a traditional Irish dish consisting of a slowly cooked stew of beef or lamb with vegetables and spices. This specialty is often associated with the celebration of St. Patrick's Day, which is celebrated every year on March 17th in Ireland and in many countries around the world.

The secret to a successful Irish Stew lies in the slow cooking, which allows the meat to tenderize and the flavors to blend harmoniously. The vegetables, usually potatoes, carrots, and onions, add a rustic and earthy texture and flavor to the dish.

Ingredients :

• 500 ml of veal stock
• 500 ml de Guinness
• 1 white onion
• 1 French shallot
• 3 cloves of garlic
• 3 tbsp of tomato paste
• 1 sprig of rosemary
• 2 carrots
• 2 yellow-fleshed potatoes
• 1 kg of beef palette

Preparation :

1. Preheat the oven to 325°F (165°C).
2. Slice the onion, shallot, and garlic, then sweat them in a saucepan with a drizzle of olive oil. Once the onions are translucent, add the veal stock, Guinness beer, tomato paste, spices, and a sprig of rosemary, then let it reduce by a quarter. Set aside.
3. Peel the carrots and potatoes, then cut them into slices about 1 cm thick.
4. Cut the meat into large cubes (about 2 cm on each side).
5. In a pan, sear the cubes of meat over high heat with a little olive oil, until they are nicely browned.
6. In a cast iron pot, place a layer of vegetables at the bottom, then a layer of meat. Repeat the process until all ingredients are used up.
7. Pour the sauce over the vegetables and the meat, then cover the casserole.
8. Bake the casserole for a slow and gentle cooking at 325°F for about 6 hours, or until the meat is tender.
9. Serve hot with Irish bread or steamed potatoes.

This Irish Stew recipe is perfect for cold and rainy days when you crave a warm and comforting dish. It is also ideal for celebrating St. Patrick's Day with family or friends, accompanied by good Irish bread and a pint of Guinness.

Enjoy your food !