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Irish stew

Irish stew Cook Expert

Preparation : 15 min Resting : -
Cooking : 1 hr 45 min Equipment :
Difficulty :
Rating :
 4 rates
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Programmes : accessories :

Serves 4/6 :
2 carrots (150g)
4 potatoes (400g)
2 onions
1 celery stick
600 g stewing lamb (e.g. shoulder)
2 tbsp olive oil
2 garlic cloves
500 ml Guinness® or other stout
2 tbsp tomato puree
50 ml Worcestershire sauce
250 ml water
½ cube beef stock
1 tsp cornflour
salt, pepper
8 g flat-leaf parsley
1Fit the food processing bowl with the midi bowl and install the 4mm slicing disc.
Slice the carrots, potatoes, onions and celery using the FOOD
PROCESSOR programme
. Set the sliced vegetables aside.
2Cut the lamb into 3-4cm cubes, and place in the metal bowl. Add the olive oil and
garlic; run the EXPERT programme, 5 minutes/speed 1A/120 °C.
3Add the sliced vegetables, Guinness®, tomato puree, Worcestershire sauce, water,
beef stock cube and season with salt and pepper. Run the EXPERT programme,
1 h 40 minutes/speed 1A/95 °C.
Fifteen minutes before the end of the programme,
add the cornflour previously mixed with one tablespoon water.
4Garnish the Irish stew with finely sliced* flat-leaf parsley leaves.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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Needs longer slower cooking to tenderise the meat