Irish beef stew
Method
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Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
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Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
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Place these back in the casserole, along with the herbs and garlic.
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Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
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To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
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When the stew is cooked, remove the meat and vegetables.
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Bring the remaining liquid to the boil and add one tbsp of roux.
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Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
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Replace the meat and vegetables, and taste for seasoning.
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Sprinkle with chopped parsley and serve with champ.
Ingredients
- 1½kg/3lb 5oz stewing beef, cut into cubes
- 175g/6oz streaky bacon
- 3 tbsp olive oil
- 12 baby onions, peeled
- 18 button mushrooms, left whole
- 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
- salt and freshly ground black pepper
- 1 tbsp chopped thyme
- 2 tbsp chopped parsley
- 10 cloves of garlic, crushed and grated
- 425ml/15fl oz red wine
- 425ml/15fl oz chicken or beef stock
For the roux
- 50g/2oz butter
- 50g/1¾oz flour
- champ, to serve
Shopping List
Irish beef stew
Fruit and vegetables
Cooking ingredients
Drinks
Dairy, eggs and chilled
Meat, fish and poultry