Irish Stew with Spicy Herb Mix (Gremolata)

Ingredients

• 800 g beef stew meat (e.g., shoulder)
• 3 onions
• 2 Garlic cloves
• 4 tomatoes
• vegetable oil (for frying)
• 200 ml dark beer
• 200 g waxy potatoes
• 1 tbsp paprika powder
• 1 tsp cumin
• 1 bay leaf
• 600 ml beef broth
• Salt
• black pepper (freshly ground)
• 1 Garlic clove
• 1 untreated lemon
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash and pat the meat dry. Cut into cubes. Peel and finely dice the onions and garlic. Wash the tomatoes, cut off the stems, and cube them. Brown the meat in hot oil in batches, then remove from the pot. In the drippings add 1 tbsp oil, sauté the onions and garlic briefly, then deglaze with beer. Peel and cube the potatoes; add them with paprika, tomatoes, cumin, bay leaf, and the browned meat to the pot. Pour enough broth to almost cover the meat, partially cover, and simmer gently for about 2½ hours, stirring occasionally and adding more broth as needed.

2. 2.

   For the gremolata, peel and finely chop the garlic. Wash the lemon hot and zest its skin. Combine both with parsley.

3. 3.

   Season the stew with salt and pepper, then serve sprinkled with gremolata.