“The key to sustained happiness, health, and longevity is flexibility.”
A Rich & Silky Stew you’ll want to make every week!
The idea of following any recipe to the letter is foreign to me, excluding of course baking which requires a certain scientific application for success. I’ll take this opportunity to once again state that I hope you are visiting this blog for inspiration and not in fact for exact rules and regulations. If you are, I suggest you speak up now, so that together we can try to remedy that little problem.
I typically approach most meal times with a vague idea of what I would like to prepare then head out into the most helpful world of food blogs for inspiration. It usually takes me about four or five hits on different recipes to settle on how I will create my own recipe. It is almost invariably a combination of the many that I have read. And yes, I do love reading recipes! LOVE IT!
This Irish style stew recipe is just such a case. I read several mouth watering looking recipes but as always found this or that which I felt I could improve upon. Sometimes it’s a matter of what I happen to have on hand as well… always a good idea to have a well stocked pantry so that you don’t get caught short-handed.
I strongly encourage you to make this recipe and make it soon! You will be so won over by its delicious rich and silken texture, you’ll want to add it to your regular repertoire. And with its innate flexibility you can choose to let loose some of that creativity to put your own stamp on it!
Enjoy & Namaste
- Olive oil
- ¼ cup flour
- 2 lbs cubed beef (I like to use beef AND veal, but it isn't essential)
- 1 small onion, diced
- 3 large cloves garlic, minced
- 1 cup red wine
- 1 can Guinness
- 4 potatoes cut into large cubes (I use sweet potatoes but white work too, or maybe try a combo)
- 4 carrots cut into ½ " pieces
- 15 or so mushrooms, quartered
- 1 heaping TBSP tomato paste (about ½ small tin)
- 6 cups good quality beef stock
- 5-6 stems fresh thyme
- 2 bay leaves
- 1 cup frozen peas
- S&P to taste
- Heat oli in large heavy bottomed pan
- Toss meat with flour as oil heats in heavy bottomed, deep pot
- Brown meat in batches
- Remove to platter
- Sweat onions and garlic and remove to same platter as beef
- Deglaze with red wine
- Add Guinness
- Add chopped veg and beef stock
- Return meat, onions and garlic to pot
- Add tomato paste and stir to coat
- Add thyme and bay leaves
- Cover and allow to simmer gently for an hour or so
- Check broth consistency and add slurry (1-2 TBSP cornstarch or flour mixed with 1-2 TBSP broth from stew stirred whisked together very well to remove all lumps) as required.
- Cover and cook gently for another hour or so.
- Add frozen peas about 10 minutes or so before serving.
- Remove thyme stems and bay leave
- Season with S&P to taste
- Serve with fresh crusty bread