|4||carrots — peeled and finely chopped|
|3||celery stalks — finely chopped|
|2||onion — finely chopped|
|4 cloves||garlic — cloves, finely chopped|
|1 can||beer — Guinness|
|1 l||stock — lamb|
|4||potatoes — peeled and chopped|
|salt and freshly ground black pepper|
|sour cream — to serve|
In a large pot, brown the meat and set aside.
In some oil, fry the onions, carrots, celery and garlic until soft and slightly golden.
Add the meat back to the pot, add the Guiness and the stock and allow to come to the boil.
Turn the heat down and add the Bay leaves, Vinegar & Sugar.
Allow to cook gently for 1 1/2 – 2 hours until the meat is starting to soften.
Add the potatoes and seasoning and cook for another 30-40minutes until the potatoes are soft.
Serve with Rice and a dollop of Sour Cream.
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