Continuing on with my Irish recipe round up…..Yep, it’s another Irish beef stew. I can’t help it–it’s in my DNA!
You’re probably familiar with my Beef & Guinness version and you may remember I made an Autumn Stew this past year. What’s the difference besides the obvious use of Guinness? Subtle differences like using more types of root veg, pearl onions and no potatoes in the stew itself (I saved those for the delicious mash!) are the main differences, which goes to show that you can take the same idea and make it different and seasonal.
RECIPE:
Serves 4
Preheat oven 380°F
2 1/2 lbs organic/grass-fed chuck steak – 1″ cubes
1 leek – white part only, halved lengthwise, 1/4″ slices, washed
8 oz pearl onions
2 garlic cloves – minced
1 cup red wine (use what you’re drinking!)
1 turnip – peeled, halved, 1/2″ slices
1 rutabaga – peeled, halved, 1/2″ slices
2 parsnips – peeled, halved lengthwise, 1/2″ slices
1 bunch (10 approx) baby carrots – washed
8 oz button mushrooms, sliced
8 cups organic beef broth
1 bouquet garni (thyme, bay leaves, rosemary)
olive oil
1 cup all purpose flour (omit if Paleo)
S&P
scallions for garnish
DIRECTIONS:
Preheat large non-stick skillet on medium high meat.
Add the beef to a large mixing bowl and add 1/2 cup white flour, 1/2 tsp salt and 1/2 tsp pepper. Toss the beef around in the flour. Drizzle 2 tbsp olive oil in pan and add the coated beef in batches. Shake off any excess flour before searing meat.
NOTE: If following Paleo diet just brown meat without dredging in flour and continue directions there after.
NOTE: It’s best to brown the beef in 3 batches adding in just enough beef to fill the bottom of the pan without over-crowding.
After each batch, using a kitchen towel wipe out any excess oil and add another tbsp olive oil to sear next batch. Once all meat has been browned remove to a large deep roasting tray.
Again wipe out the same pan and add another tbsp olive oil. Saute leeks, onions, mushrooms and garlic for 5-6 minutes stirring. Add wine and deglaze pan. Cook for 1 minute and add mixture to beef along with everything else i.e., raw vegetables, stock and bouquet garni.
Cover with foil and pop in oven for 1 1/4 hours or until the meat is fork tender.
Taste sauce and season with S&P if needed.
Serve with:
Horseradish Mash Recipe:
You’ll need potatoes, fresh horseradish, chicken broth, S&P, scallions
I assume everyone knows how to make mash potatoes (and I don’t mean out of a box!) but just in case you don’t, here’s the quick version: Peel potatoes. Halve or quarter them. Boil them in salted water until they’re soft (pierce them with a knife or fork and if it goes in easily they’re ready). Drain. Mash (there’s a mashing tool you should have in your drawer). To flavour my mash I add low-sodium chicken broth instead of butter to make it creamy. Delicious & healthy. Season with S&P.
For this version, simply add some chopped scallions and grated horseradish to your mash potatoes to suit your taste. Season to taste. I love the kickeen from the horseradish!
Want another way to liven up your mash? Here’s another Irish recipe I learned from in cooking school from the lovely, Darina Allen: Roast Black Cod with Ulster Champ, which is mash made with fresh peas and parsley. Delish!
Even more Irish recipes to come tomorrow!!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.
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{ 4 comments… read them below or add one }
I am currently using diet to control my blood pressure. I notice that this recipe does not use a lot of salt. Thanks. I’ll give it a go
I try not to use too much salt in my cooking, just enough to enhance the flavour. Hope you enjoy it.
One thing I notice that’s lacking in your recipe is the appreciation of the inability of a great many people here in Ireland at the moment who can afford the ingredients. Are you American by any chance? Are there any cheaper ingredient alternatives perhaps such as the frozen cheap foods from the american and german supermarket chains that ye have us swamped with? I grew up on beef stew from fresh suppliers, but leeks, bouquet of herbs, garlic and wine just didn’t grow in this country. Please dont call this an Irish stew for gods sake
Thanks for your comment. I guess first off if you’d had a look at ‘the story’ you’d see that I was born and raised in Kerry. I’ve only lived here for the past 10 years or so American I’m not. The whole thing with a recipe I think is that it’s really only a tried and tested guideline for a dish that works. You can change vegetables if you want. Frozen veg work fine for some recipes as they’re the best next step to the fresh from the ground veg. An Irish stew is traditionally lamb although I used the cheapest cut of beef here, onions, carrots, potatoes. I grew up eating it too but it doesn’t mean I can’t play around with it especially if the core traditional ingredients are still in there. The ‘bouquet garni’ is just a posh way of saying fresh herbs but you could use dried just as easy. Thyme and rosemary have been growing in the wild for centuries.
I appreciate your viewpoint.
Cheers.