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.
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)
1 cup all purpose flour (omit if Paleo)
scallions for garnish
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.
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.