A delicious stew made with lean beef, potatoes, onions, leeks, carrot and fennel braised in "Murphy's Red beer".
This dish can be prepared with either lean beef or lean lamb.
In preparing the Irish stew, it is important that the lid of the pot is not often opened, or lots of the flavors will be lost.
For stew, I use a cast iron skillet, which distributes the heat well.
Servings: 4 to 5.
Preparation time: 3 hours and 20 minutes.
600 grams lean beef (at room temperature),
2 teaspoons mild red bell powder,
4-season pepper to taste
salt to taste
2 to 3 tablespoons flour
50 grams butter,
2 onions in wedges,
0.3 liters Murphy's Red Beer,
2 teaspoons dried thyme
2 bay leaves,
500 grams waxy potatoes,
300 grams carrots,
2 tablespoons parsley (chopped).
Cut the beef into cubes of 4-5 cm (1.5-2 inches) and rub them with salt, 4-seasonpepper and red bell powder.
Coat the beef pieces with flour.
Heat the butter in a wide frying pan and fry the beef in 6-8 minutes brown.
Put it on a plate.
Fry the onions in the cooking fat 2 minutes.
Pour the beer into the pan and bring to a boil while stirring.
Add the beef and the meat juices.
Place the thyme and bay leaves in between the meat and simmer it gently, on the lowest heat, 2 hours with the lid on the pan (the longer the meat simmer, how softer it becomes).
Peel the potatoes in the meantime, clean the vegetables and cut them all into pieces of 3-4 cm (1.5 inch).
Add the potatoes and vegetables to the meat and simmer it all gently 60 minutes more.
Bring the Irish stew to taste with salt and 4-seasonpepper.
Serve Irish stew into bowls and sprinkle with finely chopped flat parsley.
Serve with bread.
Prepared by the Happy Chief Cook. Added January 15, 2010.
Translated by: Frank B.