Irish Beef Stew
Recipe by JOHN RELIHAN
Irish food champion and accomplished chef John Relihan creates the ultimate Irish beef stew just in time for St Patrick’s Day. Hearty, warming and packed with flavour, it’s the perfect recipe to reach for when hosting those larger gatherings.
1 kilo diced Irish beef
3 tbsp pomace Oil
4 Garlic cloves smashed and minced
1 small white Onion fine diced
20 g Thyme picked and chopped fine
20g Rosemary picked and chopped fine
1/4 Leek cut into rings
3 Carrots peeled and cut into rings
1/2 Turnip peeled and dice into roughly 2cm
1 small head Savoy cabbage
3 Potatoes diced to 2 cm cubes
300 ml red wine
350 ml beef stock
Flaked sea salt
Crushed black pepper
25g Parsley chopped fine
Season flour with a little salt and pepper and toss the beef in. Shake off any excess flour.
Heat oil in a large pan to medium heat. Add the diced beef and sear all until nice golden brown colour. It’s important to do this in stages so as not to overcrowd the pan. You want really strong colour on the meat at this point. Not necessarily cooked meat.
Start to fry the Onions, Garlic, Leek, Rosemary and Thyme in a little more oil over a high heat.
Once coloured (approx. ten minutes) add in the Red Wine and allow to boil away.
Once the wine has reduced, add in the Carrots, Turnips, Savoy Cabbage, Beed Stock and the pre seared meat.
Cook over a medium heat for at least an hour and a half, adding in extra water if it begins to dry up.
Once the meat has become tender to the touch and the vegetables are cooked, add in the potatoes.
Top up again with water and bring back up to a high heat for 25 minutes or until the potatoes are cooked through.
Season to taste with salt and black pepper and stir through the parsley.
Serve with additional mashed champ or in its own for a perfect warming evenings dinner.