The original Irish Stew consists of neck of mutton, almost as much potato as meat, and sliced onions arranged in layers and stewed. I make this beef version exactly as it was passed on to me by my mum.
|1 kg||stewing beef cubes, of about 2 cm|
|2/3 cup||white flour (all purpose)||90 g|
|1/4 cup||canola oil||65 mL|
|8 cloves||garlic, minced|
|2 1/4 cups||beef broth||560 mL|
|2 tbsp||tomato paste||30 mL|
|2 tbsp||sugar||24 g|
|1 tbsp||Worcestershire sauce||15 mL|
|1 sprig||rosemary, fresh||5 g|
|3||bay leaf||0.4 g|
|2||onions, coarsely chopped||400 g|
|4 stalks||celery, cut into 1 cm pieces||280 g|
|6||potatoes, peeled then cut into 1 cm pieces||1.2 kg|
|4||carrots, peeled then cut into 1 cm pieces||400 g|
|1/4 cup||butter, unsalted||55 g|
|4 tbsp||Italian parsley, fresh, chopped||20 g|
|ground pepper to taste [optional]|
Before you start
A slow cooker is needed to make this recipe.
- Cut the beef into 2 cm cubes, if not already cubed, then dredge the cubes in flour. Prepare the vegetables: Coarsely chop the onions; cut the celery stalks into 1 cm pieces; peel the potatoes and carrots, then cut them into 1 cm pieces; mince the garlic.
- Heat half of the oil and butter in a large pan over medium-high heat. Add the beef cubes in batches and sauté until they are browned on all sides, about 5-6 min. Lift the meat out of the pan with a slotted spoon and transfer to the ceramic cooking pot.
- Heat the remaining oil and butter in the pan, then add the onion. Cook 2 min until the onion becomes translucent, then add all the other vegetables. Sauté the vegetables until they start to become golden-coloured, with occasional stirring, about 10 min.
- Transfer the vegetables to the ceramic cooking pot. Warm up the broth then add it to the pan to loosen any sediment. Pour the liquid into the ceramic cooking pot. Add the tomato paste, sugar, Worcestershire sauce, rosemary sprigs, and bay leaves. Season with a little salt.
- Cover the slow cooker with the lid and switch to 'high' or 'auto'. Cook for 1 h, then leave on 'auto' or switch to 'low' and cook for a further 6-8 h, or until the meat and vegetables are tender. Alternatively, cook on high throughout for 4-5 h.
- Season with pepper just before serving. Discard the bay leaves and rosemary sprig, sprinkle with the chopped parsley, then serve.
This stew can be prepared a few days in advance and brought to a simmer before serving.
Nutrition Facts Table
per 1 Serving (400g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3 ½||servings|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Vitamin D
- Good source of :
- Copper, Fibre, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
- Excellent source of :
- Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin K, Zinc
- Diet-related health claims :
- Artery-healthy, Heart-healthy
|Meat and Alternatives||3 ½|
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Katharsisapril 05, 2009 | I would make this recipe again
This was really good, not a super quick to make slow cooker recipe, but definitely a tasty one.