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The ultimate Irish beef stew
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John Relihan serves up the ultimate Irish beef stew recipe, a fantastic winter warmer. Serve with buttery mashed potato, champ, or hunks of bread.
First published in 2017
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Ingredients
Metric
Imperial
Irish stew
- 1kg braising beef
- 200g of flour
- 3 tbsp of pomace oil (1)
- 4 garlic cloves, smashed and minced
- 1 small onion, finely diced
- 20g of thyme, picked and finely chopped
- 20g of rosemary, picked and finely chopped
- 1/4 leek, cut into rings
- 3 carrots, peeled and cut into rounds
- 1/2 turnip, peeled and cut into a 2cm dice
- 1 savoy cabbage, small
- 3 potatoes, peeled and cut into a 2cm dice
- 300ml of red wine
- 350ml of beef stock
- flaky sea salt
- black pepper, crushed
- 25g of parsley, finely chopped
SAVE RECIPE
Method
1
To begin, season the flour with a little salt and pepper and toss the beef in it. Shake off any excess flour
2
Heat the oil in a large pan to a medium heat. Add the diced beef and sear all over until it's a nice golden brown colour. It’s important to do this in stages so as not to overcrowd the pan. You want a really deep caramelisation on the meat at this stage, not to cook it through. Once all the meat is seared, remove from the pan
3
Start to fry the onions, garlic, leek, rosemary and thyme in a little more oil over a high heat. Once coloured (after approx. 10 minutes) add the red wine and allow to boil away
4
Once the wine has reduced, add the carrots, turnips, savoy cabbage, beef stock and the pre-seared meat. Cook over a medium heat for 2 hours, adding extra water if it gets a little dry
5
Once the meat has become tender to the touch and the vegetables are cooked, add the potatoes. Top up again with water, bring back up to a high heat and cook for 25 minutes or until the potatoes are cooked through
6
Season to taste with salt and black pepper and stir through the parsley. Serve with additional mashed champ or on its own for a perfect warming evening dinner
First published in 2017
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