Irish stew, modified

Ingredients for Irish stew, modified

Instructions for Irish stew, modified

To prepare the Irish stew, modified recipe, please follow these instructions:

The number of vegetables does not matter so much, it is mostly because there is only a fairly even distribution between the different root crops (depending on taste and pleasure of course).

The meat is cut into large roots, as does the root crops. The pores are cut roughly. Place meat in the bottom of a pan in a little oil, where it (with low heat) should be browned, then pour the root crops over it. Season with salt, pepper and bay leaves, and then pour water over it.

Here it has to stand and simmer for a 10-20 min after which it is poured into a refractory dish together with the sliced ​​leeks. Then place it in the oven at 200 degrees, and then stand it and bake for approx. 30 min.
Remember to turn the meat regularly into the liquid so it does not "dry out". Eaten with coarse bread

Bon appetite

tips:
Ps: Keep in mind that beetroot should take a little longer than other root crops to get the correct consistency, so it may be good to put them in a little before the others.