Stew casserole with sweet potato chips

Name: Stew casserole with sweet potato chips
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 400 g small mushrooms; 300 g Carrots; 4 Onions; 2 Garlic cloves; 100 g streaky smoked bacon; 800 g Lamb (from the leg; alternatively beef goulash); 3 TABLESPOONS Sunflower oil; 2 Branches of rosemary; 7-10 Tbsp salt, pepper; 1⁄2 l dark ale; 2-3 TABLESPOONS redcurrant jelly; 200 g Sweet potato

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

400 g small mushrooms
300 g Carrots
4 Onions
2 Garlic cloves
100 g streaky smoked bacon
800 g Lamb (from the leg; alternatively beef goulash)
3 TABLESPOONS Sunflower oil
2 Branches of rosemary
7-10 Tbsp salt, pepper
1⁄2 l dark ale
2-3 TABLESPOONS redcurrant jelly
200 g Sweet potato

Directions

1
For the stew, clean the mushrooms, wash them if necessary and halve them depending on size. Peel the carrots, cut them in half lengthwise and slice them. Peel onions and cut into strips. Peel garlic and chop roughly.
2
Cut the bacon into strips. Wash the meat, dab dry and dice coarsely.
3
Fry the bacon in a roasting pan until crispy, take it out. Add 2 tablespoons of oil to the bacon fat and fry the meat in it in portions until brown all around, remove. Fry mushrooms, carrots, onions and garlic in the hot frying fat for about 10 minutes.
4
Wash the rosemary, dab dry, remove the needles and chop finely. Add bacon and all meat. Season with salt, pepper and rosemary. Deglaze with beer, bring to the boil and braise covered for about 1 1⁄2 hours.
5
Then stir in jelly, season to taste.
6
Preheat oven for crust (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel the sweet potato and slice or cut into fine slices. Fill the stew into an oven dish and spread the potato slices on top of it like roof tiles.
7
Sprinkle with 1 tablespoon of oil and season with salt. Bake in a hot oven for about 20 minutes.