Irish Stew

Irish Beef (or Lamb) Stew (Serves 4-8 depending on who's there)

Ingredients

3 pounds top butt of beef or a leg of lamb
2 large white onions (chopped in 1 inch pieces)
3 large carrots peeled and sliced in 1 inch pieces
8 strips lardons (bacon thick cut)
1 cup of the Garfunkel herbs (Parsley, Sage, Rosemary and Thyme equal parts)
3 tablespoons tomato paste
5 cloves garlic chopped
2 pints dark beer for the chef... just kidding it is for the broth
1 cup all purpose flour
2 sticks butter
Canola oil
4 potatoes or turnips it's your choice (Hint the turnip will add some spice. If you want, you can use both)
4 cans beef or chicken broth (I do not recommend bullion). The cans should be about 12oz each
Salt and Pepper to taste

Method

Begin by lightly seasoning your meat of choice with salt and pepper and let rest at room temperature, while you prepare the vegetables. Once you have cut all your vegetables and chopped all your herbs you can start cooking the meat. In a thick bottom pan at high temperature, put about 1 oz canola oil once the pan is hot. Place the meat in the pan (make sure the oil is not smokey) and brown on all sides. After you have browned the meat remove from the pan and set aside (the reason for this is later on in this process you will need to cut the meat into smaller pieces). In the same pan place all the vegetables and turn the heat down to low. Let the vegetables cook for about 15 minutes. In a separate pan melt your butter, when melted add your flour to the butter, stir with a wooden spoon until it mixes completely, set aside. Now cut your meat into 1 inch pieces and return them to the pan with vegetables, let them saute for 5 minutes. Next add the tomato paste and beer. Let simmer for 15 minutes. All of the above is uncovered.

Now it is time to add your stock to the meat and vegetable pan. After you add the stock cover and let simmer for about one hour. Check the thickness of your stew, it should stick to the back of spoon. Depending on how thick you want it that's how much of your flour and butter mixture you will add (also called roux). Whisk slowly while you add your roux as it takes time to fully thicken (about five minutes). Cover on low heat and check every 30 minutes.

Chef's suggests a good pint, some hole grain bread and a long nap after the game "Erin-go-bragh"!


Long Live Ireland!!

Always cook with Love

Chef Sean