Irish Stew

That the Irish do everything a little different is generally known, but "different" doesn`t mean "worse", as the delicious Irish Stew can show. And every beer lover will definitely enjoy it, because the original stew is not made with red wine, in fact it is deglazed with strong Guiness ;)

Ingredients: (4 - 6 People)

200 g streaky bacon
1 kg beef goulash
3 tablespoons wheat flour
2 onions
3 cloves of garlic
4 waxy potatoes
2 large carrots
3 stalks of celery
1 parsley root or parsnip
1 bottle of Guiness Extra Stout
250 ml beef stock
2 tbsp Worcestershire sauce
1 tsp rosemary coarse
5 tbsp tomato purée
1 tsp coarse thyme
3 bay leaves
Salt and pepper
Oil

Preparation:

First cut bacon into roughly chopped cubes. Then peel onions and garlic and chop both finely. Peel the potatoes, carrots, parsley root and celery and dice into small pieces (potatoes and carrots can be about 2 cm, all the rest smaller).
Heat oil in a large frying pan with high sides, add bacon and fry until crisp, then turn down heat and fry bacon until cooked through, remove bacon from pan and set aside.
Preparation:

First cut bacon into roughly chopped cubes. Then peel onions and garlic and chop both finely. Peel the potatoes, carrots, parsley root and celery and dice into small pieces (potatoes and carrots can be about 2 cm, all the rest smaller).

Heat oil in a large frying pan with high sides, add bacon and fry until crisp, then turn down heat and fry bacon until cooked through, remove bacon from pan and set aside. Turn the heat back up. In the left-over fat, fry the beef until browned, so that it gets plenty of colour on the outside but is barely cooked on the inside. Remove the meat, put it in a large bowl, sprinkle 2 tbsp flour over it, season with salt and pepper and stir well.

Heat some more oil in the pan and fry the onions on a low heat for about 5 minutes until golden brown. Add the tomato purée, carrots, parsnip / or parsley root and celery and fry for another 5 minutes. Add the garlic and fry for another 2 minutes. Remove the pan briefly from the heat.
Sprinkle 1 tbsp. flour over the vegetables, season with salt and pepper and stir well. Now turn the cooker back on to the highest setting, place the pan on top and pour the beer over the vegetable mixture. Scrape the "burnt" off the bottom with a wooden spoon and bring to a strong boil with the vegetables for 2 minutes.

Return the meat and bacon to the pan. Deglaze with beef stock, Worcestershire sauce and add the remaining ingredients such as rosemary, tomato paste, thyme and bay leaves, then stir everything through vigorously and put the lid on. Turn the heat down to low and let everything simmer on low for about 2 hours.

After the 2 hours, remove the bay leaves and serve the dish still hot. Serve with sturdy bread.

Tip: Irish stew tastes even better reheated the next day!

If you like it hot, you can add a certain kick to the goulash with these chilli powders: