Irish Stew is a classic warming dish on a cold day. I like to keep mine and close to the original Irish stew recipe, that “mammys” have been cooking for years. So no tomato puree, no need for wine (for the love of god don’t waste the wine!) and no mushrooms. Just good old Irish beef, onion and carrots left to cook on a low heat, the longer the better!! As the beef breaks down it becomes melt in the mouth. It practically cooks itself. The end result is like a hug from your mammy on a cold day… Enjoy
1 pack extra lean beef 350g
1 tablespoon of flour
2 beef stock cubes with 1 pint boiling of water
1 bunch of fresh thyme (save some to put in at the end)
1 bunch of fresh rosemary
(serves 4 ) you will need a mixing bowl, a frying pan and a large saucepan with a lid.
In your mixing bowl add the beef and cover well in flour.
Heat a pan with oil and brown your beef in two batches, leave to one side.
Chop and peel the carrots and onions.
Add some oil to your saucepan and soften the onions and carrots. This adds loads of flavour to the stew. Chuck in the beef and give a good mix…
Add the pint of stock and let bubble for a min.
Chop your lovely fresh herbs leaving some thyme aside to put in at the end.
Season with a little salt and pepper.
Lid the saucepan and leave to cook on a low heat on the hob for four hours. (the longer the stew cooks the better).
After the four hours.. Add more thyme stir and serve (at this stage the beef will be falling apart and melt in the mouth)
Serve with creamy mash