Irish beef stew

Irish beef stew


1.5kg/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

1 tbsp Chopped thyme

2 tbsp Chopped parsley

10 cloves of garlic, crushed and grated

425ml/15fl oz Chicken or beef stock

For the roux

50g/2oz Butter

50g/1.75oz Flour

Champ, to serve


  • Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
  • Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
  • Place these back in the casserole, along with the herbs and garlic.
  • Cover with stock and simmer for one hour or until the meat and vegetables are cooked.
  • To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
  • When the stew is cooked, remove the meat and vegetables.
  • Bring the remaining liquid to the boil and add one tbsp of roux.
  • Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
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