Irish Beef Stew with Spicy Herb Topping (Gremolata)
- For the stew
- 800 grams
Beef stew meat (such as shoulder)
Vegetable oil (to fry)
- 200 grams
starchy, such as Idaho or russet Potatoes
- 1 tablespoon
- 1 teaspoon
- 600 milliliters
freshly ground Pepper
- For gremolata
- 2 tablespoons
freshly chopped Parsley
Rinse and pat dry the meat, then dice. Peel and finely dice the onions and garlic. Rinse and halve the tomatoes, cut out core, then dice. Brown the meat in batches in hot oil, then remove from pot. In drippings add 1 tablespoon oil and sauté the onions and garlic and pour in the beer. Peel and cube the potatoes. Add potatoes, paprika, tomatoes, cumin, bay leaf and tomatoes to the pot. Return meat to pot and pour in enough broth so that meat is barely covered. Cover and simmer for 2.5 hours, stirring occasionally and adding the remaining broth as needed if stew gets too dry.
For the gremolata, peel and finely chop the garlic. Rinse the lemon in hot water, wipe dry and finely grate zest. Mix the chopped garlic with the zest and parsley.
Season stew with salt and pepper. Ladle into serving bowls and serve sprinkled with the gremolata.