An authentic Irish stew from a leading chef

Irish Stew

Ingredients Instructions
  • 11⁄2kg/3lb 5oz stewing beef, cut into cubes
  • 175g/6oz streaky bacon
  • 3 tbsp olive oil
  • 12 baby onions, peeled
  • 3 Small Parsnips
  • 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/15fl oz red wine
  • 425ml/15fl oz chicken or beef stock
  • For the roux: 50g/2oz butter
  • 50g/13⁄4oz flour
  • Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
  • Remove the meat and toss in the onions, parsnips and carrots, one ingredient at a time, seasoning each time.
  • Place these back in the casserole, along with the herbs and garlic.
  • Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
  • To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
  • When the stew is cooked, remove the meat and vegetables.
  • Bring the remaining liquid to the boil and add one tbsp of roux.
  • Whisk the mixture until the roux is broken up and the juices have thickened, allowing it to come to the boil.
  • Replace the meat and vegetables, and taste for seasoning.
  • Sprinkle with chopped parsley and serve with champ.