Irish beef stew

 

 This is a food from Ireland and is popular across Europe. Like most other stews, this stew consists of a variety of vegetables and meat simmered in a thick sauce. The sauce gets a lot of its flavor from Irish stout beer, it will make a big difference in the taste of the stew. You can also make it with lamb. For Saint Patrick’s Day this is perfect. 

Ingredients

1½kg  stewing beef, cut into cubes

3 tbsp olive oil

175g/6oz streaky bacon

12 baby onions, peeled

18 button mushrooms, left whole

12 baby carrots, scrubbed and left whole or 3 carrots, cut into quarters

1 tbsp chopped thyme

2 tbsp chopped parsley

salt and freshly ground black pepper

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

Cooking method

Ø  Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.

Ø  Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.

Ø  Place these back in the casserole, along with the herbs and garlic.

Ø  Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.

Ø  To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.

Ø  When the stew is cooked, remove the meat and vegetables.

Ø  Bring the remaining liquid to the boil and add one tbsp of roux.

Ø  Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.

Ø  Replace the meat and vegetables, and taste for seasoning.

Ø  Sprinkle with chopped parsley and serve with champ.