foodie Friday — Irish stew

Image credit: Pinterest

 

What you’ll need.

Meat

• 6 oz Bacon
• 2 1/2 lb Beef chuck

Veggies

• 2 Bay leaves
• 3 Carrots (peeled and cut into 1/2″ thick pieces)
• 2 large celery stalks (cut into 1/2″ slices)
• 3 Garlic cloves
• 2 Onions, white or yellow
• 3 sprigs Thyme

Out of the can

• 3 cups Chicken stock/broth
• 4 tbsp Tomato paste

Baking & Spices

• 1 Black pepper
• 3 tbsp plain flour
• 3/4 tsp Salt

Oils & Vinegars

• 2 tbsp Olive oil

Liquid

• 1 can Guinness beer

1. Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper.
2. Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
3. Remove pot from heat to cool slightly and lower heat to medium. If the pot looks dry, add oil.
4. Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.
5. Cook until bacon is browned then add flour. Stir flour into the mixture.
6. Add Guinness. Mix well (to ensure flour dissolves completely) then add remaining ingredients and return beef into the pot (including any juices).
7. Add enough water so the beef & veggies are almost fully covered.
8. Cover. Bring to a simmer then lower heat so that it bubbles gently. Cook for 2 hours or until meat is tender. Remove lid then simmer for another 30 – 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.
9. Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.
10. Serve over creamy mashed potatoes!!

TIP: I like to make ahead the night before so that I can let it simmer longer than 3 hours. I want the beef tender enough to cut with a fork.