Irish Stew with Guinness

Cut the meat into pieces approximately 2 cm on each side.

Melt 2 tablespoons of butter in the pot and sauté the meat over high heat for 5 minutes until it is nicely browned.

Season with salt and pepper to your liking and remove the meat from the pot using a slotted spoon.

Melt the remaining butter in the saucepan, add the shallots, carrots, and parsnips, and sauté for 3 minutes. Add the herbs, spices, and beer.

Put the meat back into the pot and bring to a boil.

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).

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.

Add the leeks 10 minutes before the end of cooking.

To finish, season the stew with salt and freshly ground black pepper.