Main Course
Irish Beef Stew
Ingredients
- 2 kg stewing beef
- 50 g flour
- 4 tbsp vegetable oil
- 60 mls Irish whiskey (optional)
- 3 carrots
- 2 onions
- 3 cloves garlic
- 500 mls stout
- 500 mls warm beef stock
- 1 tbsp tomato puree
- 1 tbsp Worcester sauce
- Fresh thyme, rosemary and bay leaf
- Salt and pepper
Method
- Roughly chop the carrots and onions. Peel the garlic.
- Heat the oil in a large heavy based saucepan. Dust the beef in flour seasoned with salt and pepper. Brown off the beef in small batches, remove, set aside on a plate and brown off another batch.
- When all the beef is cooked and the pan is empty, pour in the whiskey and deglaze the pan. This means to lift all the flavour and sticky pieces off the base of the saucepan.
- Now toss in the carrots, onions and garlic and brown them a little. Pour in the stout and beef stock. Add in the tomato puree, Worcester sauce and the fresh herbs in a bunch. Season with salt and pepper. Add the beef back on, cover and cook low and slow for 1½ - 2 hours in the oven or 6-8 hours in the slow cooker.
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