Cold days scream for hot stews and soups. If you have toured grandma’s classic, it’s time for something New: Irish Stew, for example.

One-Pot dishes are currently all the rage. What sounds modern, is really quite a Classic, it namely a stew. In the German cuisine is very popular, but other Nations have to offer delicious stew recipes. Ireland, for example. The Irish Stew is rightly famous, and the completely.

Irish Stew: From the food of the poor, to the classics

Earlier, the Irish Stew was a meal for poor people . He was, at that time, as the wool and milk production had on the green island of their glory days. the meat from older sheep was stewed for a long time with onions and potatoes, until it was again fit for human consumption. Over the course of time has developed the dish but a very delicious Trend-court. Old mutton must use today, fortunately, nobody has more for the Irish Stew .

Other ingredients for Irish Stew

Now it is almost common practice, also carrots, celery and peas make their way into the Irish Stew . In terms of spices and herbs: whatever you like is Allowed. Recommends lamb rosemary but.

Irish Stew without lamb and red wine

In the course of time have developed variations of the original recipe in the meat. As home cooks, can’t do anything with lamb meat swap, this easy-against beef and pork . This motto also applies to red wine and Lamb stock. Omit these two ingredients and use instead, a Beef stock or vegetable broth .

Irish Stew: a hearty winter delights

servings: 6
preparation time: 30 minutes
preparation time: 2 hours

the ingredients for Irish Stew

1,5 kg lamb meat (from the leg) 4 TBSP flour 3 TBSP butter 3 to 4 stalks celery 4 onions carrots 2 stalks rosemary 5 medium potatoes 3 cloves of garlic peas 250 g (frozen) 3 TBSP tomato paste 1 litre of Lamb stock 0.5 liters of red wine (dry) berries 4 Bay leaves 10 juniper berries 1 bunch of parsley (fresh)

preparing for the Irish Stew

The lamb meat into bite-sized cubes and 4 TABLESPOONS flour. The butter in the Dutch Oven (or in a pot on the stove) heat and brown the meat in focus, so that toast (it’s the meat are recommended for roasting, but in the three single tranches). The meat put on a dish and set aside, the onions in small pieces and together with the halved garlic cloves in the Dutch Oven sauté. Subsequently, the tomato puree and add a further two to three minutes of the heat. Now, with the Lamb stock and red wine to deglaze the roasted aromas that dissolve on the floor deducted. The Bay leaves, rosemary, juniper berries and the meat (with the plate of ground meat juice!). Once the boil and then for about an hour with easy open lid to simmer. The sliced carrots/ celery and the peeled and diced potato pieces, add to soup. For a further hour with the lid closed for simmer. Now the peas are still under the mix and ten minutes mitköcheln. Before Serving with chopped parsley garnish.

The recipe for Irish Stew in Video

you can find More recipes on Anja Auer’s Blog www.die-frau-am-grill.de and your YouTube channel www.youtube.com/c/diefrauamgrill