Irish Beef Stew

HAPPY NEW YEAR EVERYONE!!!  I hope 2013 brings us all health, wealth and happiness :) This year I am hoping to post recipes from Around the World....and no better place to start than Ireland!!! The food in Ireland is generally hearty, wholesome and is enjoyed all over the world.

Hearty and wholesome, slow-cooked beef stew is the ultimate taste of Ireland.

Ingredients

• 1½kg stewing beef, cut into cubes
• 175g 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 red wine
• 425ml chicken or beef stock

For the roux

• 50g Butter
• 50g Flour
• Serve with Champ or Creamy Mash.

Preparation method

1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and garlic.
4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add one tbsp of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.
10. Sprinkle with chopped parsley and serve with champ.
    
    
    
    

    Less than 30 minspreparation time

    1 to 2 hourscooking time

    Serves 6

    
    
    
    
    Enjoy!!
    
    
    Marilyn x