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Irish beef stew

Irish beef stew

Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland.

Ingredients

For the roux

Preparation method

  1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.

  2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.

  3. Place these back in the casserole, along with the herbs and garlic.

  4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.

  5. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.

  6. When the stew is cooked, remove the meat and vegetables.

  7. Bring the remaining liquid to the boil and add one tbsp of roux.

  8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.

  9. Replace the meat and vegetables, and taste for seasoning.

  10. Sprinkle with chopped parsley and serve with champ.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 6

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 26 April

James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.

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