1 bouquet garni (sprig of parsley, sprig of thyme, and 1 bay leaf tied together)
salt and pepper to taste
Tabasco sauce
Instructions
Melt the butter in a large pan and fry the meat until browned on all sides. Do not crowd
the pan; brown the meat in 2 or 3 batches if necessary. Remove the meat from the pan,
add the onion and carrots, and cook until slightly softened.
Put the meat in a large Dutch oven, add the flour (if using), and then stir in the stock,
tomato puree, and sugar. Bring to boil and then reduce heat to a simmer. Add the
potatoes, the Guinness, the bouquet garni, and salt and pepper. Cook over a low heat
for 1 to 1 1/2 hours, or until meat is tender. While the stew is simmering, add 4 or 5
drops of Tabasco to taste.
Originally Submitted
8/4/2014
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