Winter pleasures don’t get much simpler than a nice blow of hot Irish stew. Cheap, easy & warming, they’re the culinary equivalent of a big woolly scarf. So with winter in full swing, why not get some hot healthy Irish Stew in your belly 🙂
Irish Stew – courtesy of Dearbhla and Connor our resident Irish contingent, we recommend obviously this healthy Irish Stew:
INGREDIENTS
- 500g well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 75g plain white flour
- 3 teaspoons of salt (more to taste)
- 100g full fat, salted butter
- 1 litre beef stock or broth
- 2 cups water
- 1 can of Guinness extra stout
- 1 tablespoon dried thyme (2 tablespoon fresh)
- 1-2 tablespoon Worcestershire sauce(to taste)
- 2 bay leaves
- 1kg white/floury potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, roughly chopped (1 1/2 to 2 cups)
- 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
METHOD
- Preheat a large pot (medium/high heat) and add half the butter
- Season the flour with salt and black pepper, lightly coat beef chunks, tapping off any excess
- Add floured beef chunks to hot pan, leaving to sear and only turning once browned. Each side of the beef chunks should be browned evenly before removing from the pot.
- Set seared beef chunks aside and add the rest of the butter turning the heat down to medium/low
- Add the onions, carrots and parsnips and lightly sautee. The vegetables should soften but not brown, if browning occurs turn down heat.
- Once the onions are translucent, add the Guinness.
- Using a wooden spoon, scrape the bottom of the pot and wait for the Guinness to start simmering.
- Once the alcohol has evaporated (does not smell like alcohol anymore) add the bay leaves, thyme, potatoes, meat and beef stock to the pot
- All the ingredients should be covered by liquid, if more is needed, top up with water
- Bring your pot to a light boil and turn down, lid on, to simmer for up to 40 minutes
- Check frequently to ensure no sticking occurs to the bottom of the pan, top up with liquid if needed
- Once the carrots, parsnips and potatoes are tender, add the Worcestershire sauce, parsley and season with salt and pepper to taste
- If the gravy is too loose, simmer gently with the lid off to allow it to thicken
- Serve & enjoy