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