Irish Stew
6 portions
50mHere we've swapped the traditional mutton with beef, as it's just easier to find these days. For it's simplicity, this makes for a truly satisfying meal, and leftovers that only get better. Serve with a basic soda bread to sop up the nectar.
What you will need
2 lb Beef Stew Meat
4 Yellow Onions
1 lb Carrots
32 oz. Beef Broth
1/2 bunch Fresh Thyme
2 lb Yukon Gold Potatoes
Salt
Black Pepper
Olive Oil
(Nutritional facts 183 calories, 10.94 g fat, 13.09 g carbohydrates, 8.26 g protein, 15 mg cholesterol, 6504 mg sodium)How to cook
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Slice off the root and stem tips of the onions, then slice them in half through the axis. Remove and discard the outer peel. Chop the rounds roughly into wedges.
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Peel the carrots and cut them into bite-sized chunks. For a rustic stew such as this, precision is not a priority.
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Peel the potatoes and chop them into bite-sized chunks.
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Toss the stew meat with a dusting of salt and fresh black pepper.
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Heat some oil in a large pot over high heat.
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Caramelize the stew meat, working in batches to avoid crowding the pot. Transfer the meat to a clean platter as it cooks.
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Once the meat is browned, toss the onion in the pot with the leftover beef fat.
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Add the carrots. Continue cooking over high heat, stirring frequently, until the onion and carrots are tender and lightly browned.
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Stir in the thyme. This stew will hold up to a lot of thyme, so don't be shy.
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Add the browned stew meat back to the pot.
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Add the potatoes.
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Stir in the broth.
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Bring the pot to a simmer and cook until the beef is nice and tender. This should take 30-45 minutes.
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Fish out the branch of thyme and discard it.
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Season with salt and pepper as needed.
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