It wouldn’t be St Patrick’s Day without a nice big bowl of Irish Stew. This recipe is based off one from the Taste website however I replaced the lamb forequarter chops with some stewing beef as it was what I had in the freezer. This stew tastes alright but I’ve definitely had stews that are much richer and full of flavour.  The thyme really makes this dish giving a little bit more flavour to the traditional meat, potato and vegetable irish stew. It also goes great with some Irish Soda Bread which I will be sharing with you later this week. This stew makes 6 decent sized serves and if serving with bread will certainly leave you feeling full and satisfied.

 

 

Irish Stew (Serves 6)

Ingredients

¼ cup plain flour

500g stewing beef, cut into chunks

1 brown onion, finely chopped

2 celery stalks, chopped

2 carrots, peeled, cut into 2cm pieces

500g desiree potatoes, peeled, cut into 3cm pieces

1 tablespoon beef stock powder

1 tablespoon worcestershire sauce

¼ cup cornflour

2 tb thyme, chopped

1 cup frozen peas

 

Method

Place flour and beef in a large snap-lock bag. Seal. Shake to coat. Heat a heavy-based saucepan over medium heat and lightly coat with cooking oil spray. Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Transfer to a bowl.

Increase heat to high. Respray pan with oil. Cook half the beef for 4 minutes until browned. Transfer to a plate. Repeat with remaining chops. Layer half the beef, half the potato and half the onion mixture in pan. Repeat layers with remaining beef, potato and onion mixture. Sprinkle over stock powder. Add worcestershire sauce and 4 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 1 ½ hours until beef is tender.

Combine cornflour and 1/4 cup cold water in a jug. Increase heat to medium-high. Stir cornflour mixture, thyme and peas into stew. Cook, stirring occasionally, for 5 minutes or until gravy boils and thickens. Season with salt and pepper. Serve.

 

Nutritional Information (Per Serve)

Energy: 1210 kJ (289 Cal)

Protein: 22.5 g

Fat: 9.1 g

Saturated Fat: 2.8 g

Carbohydrate: 26.8 g

Sugars: 4.4 g

Sodium: 621 mg

Dietary Fibre: 4.6 g

 

Meat, Poultry and Fish, Savoury, Vegetables

, , , , ,

March 16, 2011

1 Comment