Irish Lamb Stew

INGREDIENTS

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

INSTRUCTIONS

1. In a hot rondeau, pour in the vegetable oil and sear the previously salted lamb cubes.
2. Remove the meat, discard the vegetable oil, add the onions and sauté until browned, still over high heat, then add the garlic.
3. Put the meat back, add the butter and the 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 season lightly with salt and pepper.
6. Add the tomato paste, mix, then lower 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 again for 30 minutes.
10. In a small cauldron, heat the whisky, reduce by half (be careful, it will flame) and add to the stew.
11. Adjust the seasoning. Optional: add a little white Italian vinegar (max 50ml)