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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened. | 2. Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste. | 3. Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender. While the stew is simmering, add 4 or 5 drops of Tabasco to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
lamb	2		cubed	2422.224	0.0	153.1354	195.8645
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
purpose flour	1	tablespoon		-	-	-	-
beef stock	1/2			85.68	9.3366	3.1626	4.0446
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
sugar	1/2	tablespoon		27.531	6.8862	0.0	0.0
potato	2		cubed	-	-	-	-
red wine	1	bottle		-	-	-	-
bouquet garni	1			-	-	-	-
salt black pepper			ground	-	-	-	-
tabasco sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.