Glens of Antrim Stew (Ulster)

This most authentic of Northern Irish stews is a favourite of the region and one that has to be savoured. Use lamb for authenticity or beef as a substitute. Guinness stout gives a rich flavour to the gravy, but extra beef broth may be substituted.

1 oz butter (25 g)
2 lbs lamb or beef, cubed (900 g)
1 large onion, coarsely chopped
2 carrots, chopped
1 Tbsp. all-purpose flour, unbleached
½ pint beef stock (275 mL)
2 Tbsp. tomato purée
½ Tbsp. sugar
2 potatoes, cubed
1 bottle Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
sea salt
black pepper, freshly ground
tabasco or other hot sauce

Melt the butter in a large pan and fry the lamb or beef in it until browned on all sides. 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, then stir in the stock, tomato purée and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, the Guinness stout, the bouquet garni, and salt and pepper to taste.

Cook over a low heat for about 1-1½ hours or until the meat is tender. While the stew is simmering, add 4-5 drops of tabasco to taste.

Makes 4 servings.