So, here I am on this sunny afternoon trying to keep the St. Patrick’s Day spirit alive in my kitchen. With some Irish Coffee being poured into my cup I take a bite of the Irish Beef Stew. Yummy, you wont stop at one bite I guarantee you that.
Now what makes St. Patrick’s day so special. I remember my first St. Patrick’s was celebrated in Marbella, Spain. Yes, you read it right in Spain. Little did I know, I was asked to come to a family dinner party wearing green. There was old Irish singing, Dancing and feasting the Irish way. My second one was coincidentally on the same day I met my best friend from back home who came on a short visit to London. The plan was to hit a pub have a few drinks and wind up. Well, let me tell you the fun part begins now. A pub full of Irish dancing, drinking and more dancing and more drinking we ended up being an Irish for 1 night. St. Patrick’s is a cultural and religious holiday marking the death date of the Irish patron Saint which is on 17th March. Celebrations generally involve parades and festivals wearing a green attire or shamrocks. This recipe has been adapted from BBC.
Ingredients: Serves 4
- 500 grams of stewing beef cut in cubes
- 2 tbsp olive oil
- 1 big white onion cut in quater
- 10 baby carrots left whole (I found them in Waitrose)
- 10 baby button mushrooms
- 10 springs on thyme leave only
- Crushed black pepper and salt
- 1 tbsp of parsley
- 3 cloves of garlic.
- 200 ml red white
- 200 ml beef stock
For the roux
- 1 tbsp butter
- 1 tbsp flour
- Heat the olive oil in a casserole or heavy bottom pan until hot, add the beef and fry for 5 minutes or until the meat turns brown.
- Remove the meat and set aside. To the same pot add the Carrots, Mushrooms,Onion and garlic frying for another 5 minutes adding crushed black pepper.
- Add the beef back to pot, followed by wine and stock along with the thyme.
- Simmer for an hour or until the meat and the vegetable are cooked well.
- For the roux, heat a pan add butter. Once melted and the flour and stir.
- When the stew is cooked, remove the meat and vegetables.
- Add the roux little by little and keep stiring into the casserole bringing it to a boil.
- Add the meat and the vegetables back into the casserole bringing it to one last boil.
- Finally garnish with chopped parsley and serve hot with champ and sourdough bread.