Irish lamb stew

INGREDIENTS

• 1 kg of lamb for stewing (ideally the shoulder), cut into cubes
• 300 gr of onions cut into large cubes
• 100 ml of vegetable oil
• 300 gr of carrots cut into large cubes
• 400 gr of yellow potatoes cut into large cubes
• 20 gr of garlic
• 10 sprigs of fresh thyme
• 1 L of beef stock
• 75 gr of butter
• 75 gr of flour
• One 440ml can of Guinness beer
• 2 bay leaves
• 1 tablespoon of tomato paste
• 100 ml of whisky
• Salt and pepper to taste

INSTRUCTIONS

1. In a heavy pot over high heat, pour the vegetable oil and brown the lamb cubes previously salted.
2. Remove the meat, discard the vegetable oil, add the onions and brown, still over high heat, then add the garlic.
3. Put the meat back, add the butter and flour.
4. Reduce the heat to medium, cook for 2 minutes while stirring then deglaze with the dark beer.
5. Add the thyme, bay leaves, veal stock, then lightly salt and pepper.
6. Add the tomato paste, mix then lower the heat.
7. Cover and cook for 30 minutes.
8. Add the potatoes and carrots in cubes, cover and cook for an additional 30 minutes.
9. Remove the lid and cook again for 30 minutes.
10. In a small saucepan, heat the whisky, reduce by half (careful, it will flame) and add to the stew.
11. Adjust the seasoning. Optional: add a little white Italian vinegar (max 50ml)