Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland.
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
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.