Boujee Beef Stew
Like I said before, growing up my mother’s cooking tended to be scheduled and there was 2 nights a week we’d have Irish stew.
Weirdly, my brothers and I used to hate it! Probably because we just wanted chipper every night as kids.
Now we f*cking love it!!!
Great weekend dish. Takes ages on the heat, open some beers, watch the football, happy days.
Les Equilibritstes Hirsute Rouge
- 2 tbsp veg oil
- 500g well marbled chuck beef stew meat, cut into 1.5 inch chunks
- 6 cloves garlic, minced
- 900ml beef stock
- 450ml water
- 250ml guinness
- 250ml red wine
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tbsp dried thyme
- 1 tbsp worcestershire sauce
- 2 bay leaves
- 2 tbsp butter
- 1kg marris piper spuds, peeled and cut into ½ inch pieces
- 1 large onion, chopped
- 4 carrots cut into ½ inch pieces
- Salt and pepper
- 2 tbsp flour
- Grab a dutch oven or heavy based pot.
- Toss in your olive oil and heat over medium high heat.
- Season the beef in salt and working in batches add the beef and cook, until well browned and then turn until browned all over.
- Add your garlic to the pot and saute for about 2 minutes.
- Add your flour and stir and mix to combine for 2 minutes.
- Add the beef stock, guinness, red wine, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
- Mix well to combine.
- Bring it all to a simmer.
- Reduce to the lowest setting and leave cooking for 1 hour.
- While the meat and stock are cooking away, grab a separate pan.
- Melt the butter in the pan over medium heat.
- Add the onions and carrots.
- Saute for about 15 minutes.
- Remove from the pan andd set aside.
- Once the meat has simmered for 1 hour, add the onions, carrots and potatoes to the pot.
- Season with salt and pepper.
- Simmer uncovered for about 40 minutes.
- Discard the bay leaves and spoon off any excess fat.
- Taste and season to taste.