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Ragoût irlandais à l'agneau

Lamb Irish Stew


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


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