Wobbler
New Member
It's the weather for it these days, what?
I was cooking dinner for my mates last Monday, and decided to go for this recipe from Rachel Allen (yes I would, if you're interested).
Since there was Guinness but no wine, I substituted. Turned out gorgeous. The only thing I'd say is that your one reckon you should let it stew for an hour, I'd say that as an absolute minimum. Two hours would be a better idea, if you have the time.
Morg and I made another batch of it yesterday (we let it stew for the entire afternoon) and it was just fantastic.
I was cooking dinner for my mates last Monday, and decided to go for this recipe from Rachel Allen (yes I would, if you're interested).
http://www.bbc.co.uk/food/recipes/database/irishbeefstew_73826.shtmlRachel Allen said:Irish beef stew
by Rachel Allen
from Saturday Kitchen
Serves 6
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
1½kg/3lb 5oz stewing beef, cut into cubes
175g/6oz streaky bacon
3 tbsp olive oil
12 baby onions, peeled
18 button mushrooms, left whole
3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
salt and freshly ground black pepper
1 tbsp chopped thyme
2 tbsp chopped parsley
10 cloves of garlic, crushed and grated
425ml/15fl oz red wine
425ml/15fl oz chicken or beef stock
For the roux
50g/2oz butter
50g/1¾oz flour
Method
1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and garlic.
4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for 2 minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add 1 tbsp of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.
10. Sprinkle with chopped parsley and serve with Pea and spring onion champ.
Since there was Guinness but no wine, I substituted. Turned out gorgeous. The only thing I'd say is that your one reckon you should let it stew for an hour, I'd say that as an absolute minimum. Two hours would be a better idea, if you have the time.
Morg and I made another batch of it yesterday (we let it stew for the entire afternoon) and it was just fantastic.
