You will need: Fireclay bricks / Spacer grid / Extendable grill grate
Working hours: 30 minutes
Cooking time: approx. 90-120 minutes

Preheating: approx. 30 minutes
Top heat: approx. 200-220°C

Ingredients
(for 6-8 persons)

• 1 kg lamb or beef goulash
• 2 tablespoons clarified butter
• 400 g potatoes, diced
• 3 onions, roughly diced
• 2 cloves of garlic, finely chopped
• 2 tbsp tomato puree
• 1 tbsp flour
• 1-2 bottles of "Guinness Extra Stout" (330 ml)
• 400 ml lamb or beef stock
• 1 bay leaf
• 1 teaspoon thyme
• Salt, pepper

Heat the Merklinger to approx. 200-220°C.

Meanwhile, place a large cast-iron pot on the firebricks to heat up.

Heat the clarified butter in the pan directly over the fire on the pull-out grill rack and sear the meat cubes in batches on all sides.
Season with salt and pepper and remove with a slotted spoon.

Add the potatoes, onions and garlic to the pan, sauté and season with salt and pepper.

Stir in the tomato purée and fry briefly. Sprinkle over the flour and sauté.

Deglaze with the Guinness beer, bring to the boil and simmer for a few minutes.

Then return the meat to the pot.

Stir in the hot stock. Add the bay leaf and thyme, cover and simmer for 1 ½ - 2 hours, stirring occasionally.

Place the hot pot on the spacer grid on the firebricks.
Add stock or beer if required.

Finally, season the Irish Guinness stew again with salt and pepper and remove the bay leaf.

Tip:

Enjoy the Irish Guinness Stew with fresh white bread from the Merklinger.