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Irish beef stew (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



1½kg/3lb 5oz stewing beef, cut into cubes175g/6oz streaky bacon3 tbsp olive oil12 baby onions, peeled18 button mushrooms, left whole3 carrots, cut into quarters or 12 baby carrots, scrubbed and left wholesalt and freshly ground black pepper1 tbsp chopped thyme2 tbsp chopped parsley10 cloves of garlic, crushed and grated425ml/15fl oz red wine425ml/15fl oz chicken or beef stockFor the roux50g/2oz butter50g/1¾oz flour



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 2 minutes.6. When the stew is cooked, remove the meat and vegetables.7. Bring the remaining liquid to the boil and add 1 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 Pea and spring onion champ.