Connaissez-vous l’Irish Stew, ce ragoût irlandais ultra réconfortant ?

If you are in love with gastronomy, Do you know Irish specialties ? Because yes, it is not only French gastronomy which is full of specialties that deserve to be known. Let’s go to Ireland.

When you talk about Ireland, you think of its capital Dublin, the writer Oscar Wilde, the rugby team which will soon face the XV of France in the Six Nations tournament or the famous pint of Guinness beer. In terms of dishes, their names may not come to you first. However, there are certain very popular recipes such as l’Irish Stew.

Easy and economical stew

The Irish Stew is a flagship dish of Irish gastronomy, much appreciated at the St-Patrick. Emblematic dish of Irish Pubsthis stew is made up of lamb meat, of potatoesdecarottesd’onionsof thyme and ofA brown beer sauce. Its preparation based on simple and accessible products makes it a real economical dish easy to prepare.

Want to get into the preparation of this delicious stew in anticipation of the next few days? We reveal to you The recipe straight Ireland came.

The ingredients:

• 1.5 kg of necklace and ribs
• 2 brown beer cans type Stout (Guinness, Murphy’s, Beamish)
• 1 kg of potatoes
• 2 tablespoons of oil
• 30g flour
• 5 carrots
• 500 g of onions
• 1 broth cube
• 25 g of persile
• thyme
• sel
• pepper
• eau

The steps of the preparation:

Peel and mince the garlic and onions. Pour into a casserole dish.
Wash, peel and cut the carrots into pieces. Add them to the casserole dish with a little oil.
Cut the lamb into pieces.
Brown the vegetables before adding the lamb pieces.

Stir the food regularly. Salt and pepper.
When the meat begins to brown, incorporate the flour then stir.
Pour the glass of water and add a broth cube.
Stir further and bring to a boil.

Pour the beer then simmer over low heat for about 2 hours. Stir the preparation regularly.
Halfway through cooking, incorporate the potatoes.
When cooking the lamb is finished, pour the cooking juices into a saucepan. Add thyme and parsley and reduce the juice.
Serve hot.

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Editor

I have been passionate about cooking since my childhood. Always in my grandmother’s legs when she was preparing her great hazelnut cakes and her apple pie, to observe my …