Guinness Stew

Name: Guinness Stew
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 400 g Beef goulash; 400 g Leg of lamb from the leg; 3 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 500 ml Beef bouillon; 300 ml dark beer (for example: Guiness); 2 Bay leaves; 3 Stem(s) Thyme; 1-2 TEASPOONS Sugar; 250 g Carrots; 400 g Potatoes; 7-10 Tbsp a few squirts of Tabasco; 7-10 Tbsp Thyme

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

400 g Beef goulash
400 g Leg of lamb from the leg
3 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
500 ml Beef bouillon
300 ml dark beer (for example: Guiness)
2 Bay leaves
3 Stem(s) Thyme
1-2 TEASPOONS Sugar
250 g Carrots
400 g Potatoes
7-10 Tbsp a few squirts of Tabasco
7-10 Tbsp Thyme

Directions

1
Wash goulash and lamb and pat dry. Cut the lamb into cubes. Peel onions and cut into slices. Heat lard in a roasting pan. Fry the meat in portions at high heat.
2
Add onions and fried meat. Season with salt and pepper. Stir in tomato paste and dust with flour. Deglaze with bouillon and beer, bring to the boil. Add bay leaf, thyme and sugar. Cover and stew for 45 minutes. Meanwhile peel, wash and chop the carrots and potatoes. Add to the meat, add some water if necessary and braise for another 30 minutes. Remove herbs, season with salt, pepper, sugar and Tabasco.
3
Add bay leaf, thyme and sugar. Cover and stew for 45 minutes. Meanwhile peel, wash and chop the carrots and potatoes. Add to the meat, add some water if necessary and braise for another 30 minutes. Remove herbs, season with salt, pepper, sugar and Tabasco. Serve garnished with thyme