Liam Neeson's best recipe
for the stew of his homeland
"Serve with good bread, a bottle of wine, such as Margaux '85, and
Van Morrison's 'Celtic Twilight' playing in the background."
- 1 oz/25 g butter
- 2 lb/900 g lamb or beef, cubed
- 1 large onion, coarsely chopped
- 2 carrots, chopped
- 1 tbsp plain flour (optional)
- 0.5 pint/275 ml beef stock
- 2 tbsp tomato puree
- 0.5 tbsp sugar
- 2 potatoes, cubed (optional)
- 1 bottle of Guinness or a large glass of red wine
- 1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
- Salt and freshly ground black pepper
- Tabasco sauce
Melt the butter in a large pan and fry the meat in it until browned on all sides.
Do not crowd the pan; brown the meat in two or three batches if necessary.
Remove the meat from the pan, add the onion and carrots and cook until slightly softened.
Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar.
Bring to the boil and then reduce the heat to a simmer.
Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste.
Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender.
While the stew is simmering, add 4 or 5 drops of Tabasco to taste.
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