Ireland | milkandbun

I have to admit that I’m a big fan of Ireland and dreaming about to visit this country some day and try authentic Irish dishes and, of course beer. In Dubai we have a pub called Irish Village, and the name of the place says for itself. As I have not been to Ireland yet, but for me it is a small part of the Ireland in the middle of the busy megalopolis, and this is the place where it’s all started… Back in 2006, this was the place where I have tried draught Guinness for the first time in my life, and from the first sip I felt Irish cheerfulness and joy. I have been to this place many times afterwards and tried many dishes like beef and Guinness pie, cottage pie, black pudding and others. Some of the dishes I tried for the first time ever, and with every my visit to this place I felt like I am coming back to something very comfortable, something like home away from home, and I felt in love with the Ireland more and more.

Ireland is celebrating Saint Patrick’s day on 17th of March and I made one very special dish today – the traditional Irish Stew with the Guinness stout.

I wish all Irish and all people around the world who may read my blog now a very happy Saints Patrick’s day! 🙂

Ingredients:

800g boneless lamb shoulder, cut into 5cm/2″ chunks

1kg baby potatoes

3 carrots

1 large onion

3-4 cloves garlic, peeled

500ml/1 can of Guinness stout

400ml lamb or beef stock

3 Tbsp flour

1-2 Tbsp olive or sunflower oil

3 sprigs of thyme (or 2 tsp dry)

2 bay leaves

salt&black pepper to taste

A handful of chopped parsley

Preparation:

The stew can be made on the stove-top or oven.

Coat the lamb with salt, pepper and flour evenly. In a large frying pan heat the oil and brown the meat all over. Avoid crowding the pan with the lamb pieces or it will boil instead of brown. Set aside.
Peel and thickly slice the onion and carrots.
Add the onion and garlic to the frying pan and sauté for 5 minutes. You can avoid this step and add it straight to a casserole.
Wash and scrub the potatoes thoroughly, peel the skin off if desired, and leave whole or cut in half.
Put in a casserole half of the potatoes, add the lamb, then remaining potatoes along with carrots, onion-garlic, bay leaves and thyme.
Add the stock and stout. Cover with a lid.
Bring to boil, then reduce the heat and cook on a very low heat for 1,5-2 hour or until tender (or braise in the oven 160C/320F), stirring occasionally. The meat and vegetables should always be covered by liquid.
The ready stew sprinkle with parsley.
Enjoy!

I served the Irish Stew in a clay dishes; the meat turned out very tender and juicy, the taste and smell of meat broth was scrumptious thanks to the stout. 😀