Irish stew
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83 rates
Preparation : 15 min
Cooking : 1 h 35
Total time : 1 h 50 Rest : 0 min
4 people
400 g potato
500 ml beer
2 garlic clove
0.5 bunch parsley
1 pinch salt
1 pinch pepper
2 tbsp olive oil
250 ml water
1 carrot
2 onion
2 tbsp of tomato purée
1 stalk celery
600 g stewing lamb (e.g. shoulder)
0.5 cube beef stock
1 tbsp cornstarch
50 ml Worcestershire sauce
Associated products
RECIPE STEPS
1
Fit the food processing bowl with the midi bowl and the 4mm slicing disc.
2
Peel the carrots, potatoes and onions.
Slice them, and the celery, by running the program.
- 1 stalk celery
- 400 g potato
- 1 carrot
- 2 onion
Robot
3
Set the sliced vegetables aside.
Cut the lamb into 3-4cm cubes and place in the metal bowl.
- 600 g stewing lamb (e.g. shoulder)
4
Half the onion and add, with the olive oil, into the metal bowl.
Run the program.
- 2 tbsp olive oil
- 2 garlic clove
Expert
05:00 / 1A / 120°C
5
Add the carrots, potatoes, celery and the onions.
Pour the beer and add the tomato purée.
- 2 tbsp of tomato purée
- 1 stalk celery
- 400 g potato
- 500 ml beer
- 1 carrot
- 2 onion
6
Season and pour in the Worcestershire sauce.
Add water and the beef stock cube then run the program
- 1 pinch salt
- 1 pinch pepper
- 250 ml water
- 0.5 cube beef stock
- 50 ml Worcestershire sauce
Expert
01:15:00 / 1A / 95°C
7
Add the cornflour, previously mixed with one tablespoon water.
Run the program.
- 1 tbsp cornstarch
Expert
15:00 / 1A / 95°C
8
Wash and finely chop the parsley; use to garnish the stew.
- 0.5 bunch parsley
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
