Irish Stew: Something for the St. Patrick’s Day Weekend

It didn’t take us long to decide on this week’s recipe. There’s only one event marked on our calendar for the coming week – in bright green Sharpie. St. Patrick’s Day is a joyous celebration of all things great from the Emerald Isle – and if anywhere knows how to get into the swings of things, it’s New York City!

FYI. A Salt & Battery are running a St. Paddy’s competition. All you have to do is let them know your favorite song by an Irish artist or band to be in with a chance of winning a portion of fish & chips and a Guinness!

Rachel Allen

A bonny Irish lass if ever there were one, Rachel Allen well deserves a place as a Tea & Sympathy food hero. Having learnt her craft at the prestigious Ballymalloe cookery school in County Cork, Rachel is a familiar face on British and Irish television, known for whipping up home-cooked favorites with style and skill. All helped along by her gorgeous accent!

For this St. Paddy’s edition of ‘Something For the Weekend’, it seemed only right that we chose her recipe for Irish Stew, courtesy of the BBC.

Irish Stew


Ingredients

1½kg/3lb 5oz stewing beef, cut into cubes
175g/6oz streaky bacon
3 tbsp olive oil
12 baby onions, peeled
18 button mushrooms, left whole
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/1¾oz flour

champ, to serve

Preparation method

  • Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
  • Remove the meat and toss in the onions, mushrooms 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 to boil.
  • Replace the meat and vegetables, and taste for seasoning.
  • Sprinkle with chopped parsley and serve with champ.