Nutrition Facts
5 servings
5
Irish Stew with Guinness
A comforting stew as desired.
Ingredients
600 chuck (beef from Ireland) at room temperature
3 butter
6 sliced shallots
1 large carrot (about 200 g) sliced
1 parsnip (about 200 g) sliced
2 thyme
2 rosemary
2 bay leaf
1 leek cut into thick slices
Salt and freshly ground black pepper.
Directions
1
Cut the meat into pieces approximately 2 cm on each side.
2
Melt 2 tablespoons of butter in the pot and sauté the meat over high heat for 5 minutes until it is nicely browned.
3
Season with salt and pepper to your liking and remove the meat from the pot using a slotted spoon.
4
Melt the remaining butter in the saucepan, add the shallots, carrots, and parsnips, and sauté for 3 minutes. Add the herbs, spices, and beer.
5
Put the meat back into the pot and bring to a boil.
6
Put the lid back on the pot and let it cook for about 2 hours until the meat is tender and perfectly cooked (the longer the cooking time, the better the result).
7
Use the smallest burner on your stove and optionally place a heat diffuser under the pot. Stir occasionally. Add a little hot water during cooking if necessary.
8
Add the leeks 10 minutes before the end of cooking.
9
To finish, season the stew with salt and freshly ground black pepper.
Ingredients
Ingredients
600 chuck (beef from Ireland) at room temperature
3 butter
6 sliced shallots
1 large carrot (about 200 g) sliced
1 parsnip (about 200 g) sliced
2 thyme
2 rosemary
2 bay leaf
1 leek cut into thick slices
Salt and freshly ground black pepper.
Directions
Directions
1
Cut the meat into pieces approximately 2 cm on each side.
2
Melt 2 tablespoons of butter in the pot and sauté the meat over high heat for 5 minutes until it is nicely browned.
3
Season with salt and pepper to your liking and remove the meat from the pot using a slotted spoon.
4
Melt the remaining butter in the saucepan, add the shallots, carrots, and parsnips, and sauté for 3 minutes. Add the herbs, spices, and beer.
5
Put the meat back into the pot and bring to a boil.
6
Put the lid back on the pot and let it cook for about 2 hours until the meat is tender and perfectly cooked (the longer the cooking time, the better the result).
7
Use the smallest burner on your stove and optionally place a heat diffuser under the pot. Stir occasionally. Add a little hot water during cooking if necessary.
8
Add the leeks 10 minutes before the end of cooking.
9
To finish, season the stew with salt and freshly ground black pepper.
Notes
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