Irish Stew

1. 1

   Melt the butter in a large pan and fry the meat until browned on all sides. Do not crowd the pan; brown the meat in batches if necessary. Remove the meat from the pan, add the onions and carrots and cook until slightly softened.

2. 2

   Return the meat to the pan, add the flour and then stir in 2 cups of the stock, tomato puree and sugar. Bring to a boil and then reduce the heat to a simmer. Add the potatoes, the rest of the stock and Bushmills, the bouquet garni and salt & pepper to taste.

3. 3

   Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender

* Per serving · 4 servings · Values may vary.

No additional tips available.