Irish Stew with Guinness

Ingredients for 6 servings:

• 400 g beef goulash
• 400 g lamb goulash, from the leg
• 50 ml beef broth
• 300 ml beer (Guiness)
• 250 g carrot(s)
• 400 g waxy potatoes
• 3 onions
• 3 stalks of thyme, fresh or dried
• 2 bay leaves, fresh or dried
• 2 tbsp Clarified butter, e.g. Butaris
• 2 tbsp tomato paste
• 1 tbsp flour
• 2 tsp sugar
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pat the goulash dry (chop it into smaller pieces if necessary, wash the lamb). Remove the lamb from the bone and cut into cubes. Peel the onions and cut into wedges. Heat the lard in a saucepan. Brown the meat in batches over high heat, then remove. Sauté the onions in the frying fat. Add the browned meat. Season with salt and pepper. Stir in the tomato paste and sauté briefly. Sprinkle with flour. Deglaze with the stock and beer and bring to a boil. Remove the thyme and bay leaves from their stems and add to the goulash with the sugar. Cover and simmer for about 45 minutes. Peel and wash the carrots and potatoes and cut into small pieces. Add to the meat, top up with water if necessary, and simmer for another 30 minutes. Remove the herbs and season with salt, pepper, and sugar. Serve with fresh baguette.