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12.03.2020

ST PATRICK’S DAY BEEF STEW

Irish beef stew with mash

 

ELLIE SPICER

International editor

 

A CLASSIC IRISH STEW RECIPE

Warm the soul and your bellies with this comfort-food classic, packed with meat, vegetables, stout and love  

Family meals don’t come much better than this wonderfully wholesome Irish stew. Filled with tender beef, hearty vegetables and flavourful herbs – not to mention a generous helping of Irish stout – this is one recipe not to skip, and you can even make extra portions for later... if you can stop everyone from scooping up seconds.

“Cosy, comforting and
CLASSIC: this Irish stew is
perfect for feeding a crowd”

Serves 4

Ingredients
400g Irish casserole beef, diced
2 whole Irish onions, diced
2 large Irish carrots, diced
4 sticks celery, sliced
2 tbsp plain flour
2 sprigs fresh thyme roughly chopped
200g Irish baby mushrooms
300ml beef stock
500ml Irish stout
Seasoning
1 tbsp olive oil

Method
1. Pre-heat oven to gas 2/150c/130c fan

2. Heat a frying pan with the olive oil and fry the beef until brown

3. Add the onions and fry for five minutes or until soft

4. Add flour and stir to coat the meat

5. Add the carrots, celery, thyme, mushrooms and seasoning, and stir fry for a few minutes being careful not to burn the flour

6. Pour over the stout and the beef stock and stir well

7. Pour into a casserole dish, cover and cook in a pre-heated oven for two hours

Rest for five minutes before serving on warm plates with smooth mash and fresh seasonal greens.