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Irish Stew
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Beef, Potato, Bacon & Guinness Irish Stew—this traditional Irish dish is crafted with high-quality braising steak, slow-cooked for three hours until tender and falling apart. Flavoured with our rich umami paste, thyme, and bay leaf, it’s a hearty and warming meal, perfect for St. Patrick’s Day or any cold evening.Ingredients
Method
Ingredients
- 1 tbsp olive oil
- 800g diced braising steak
- 2 tsp Bart chopped garlic
- Small brown onion, roughly chopped
- 200g mushrooms, thickly sliced
- 8 slices thick bacon, diced
- 2 carrots, peeled and sliced into chunks
- 2 tbsp plain flour
- 3/4x 440ml can of Guinness (enjoy the rest yourself!)
- 2 tbsp Bart umami paste
- 400ml beef stock
- 300g baby potatoes, halved
- 1 tsp Bart dried thyme
- 1 Bart bay leaf
- Salt and pepper, to taste
Method
1. Pat the beef dry and season generously with salt and pepper.
2. Heat a large casserole dish over medium-high heat and add the oil. Add the beef and sear until well browned on all sides. Remove from the pot and set aside on a plate.
3. Reduce the heat to medium and add the garlic, onions, and mushrooms. Sauté for 3–4 minutes until the onions begin to soften.
4. Stir in the bacon and cook until browned, about 5 minutes.
5. Add the carrots and cook for another 5 minutes. Stir in the umami paste and cook for 1 minute, followed by the flour, cooking for an additional minute.
6. Pour in the Guinness to deglaze the pan, scraping up any browned bits. Stir in the beef stock, then return the beef to the pot. Add the potatoes and thyme, followed by the bay leaf.
7. Bring to a simmer, cover, and reduce the heat. Let it cook gently for 2 hours, then remove the lid and continue cooking for another hour, stirring occasionally.
8. Skim off any excess fat, adjust seasoning with salt and pepper, and serve.
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