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Canadian Irish Stew

Canadian Irish Stew: Cooking in the Kitchen with Laureen King



Canadian Irish Stew is classic modern day comfort. Cooking in the Kitchen with Laureen King is part of the ACF Cooking in the Kitchen with....Project 2017.
Course Main
Cuisine Canadian Irish
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Author Valerie Lugonja

Ingredients

Ingredients for Browning the Beef

  • 2 pound or one kilo know-your-farmer beef stewing meat , cut into 1-inch pieces
  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil , and more as needed

Vegetables for the Irish Stew:

  • 1 large russet potato or 2 cups , cut into ½ inch pieces, peeled or unpeeled
  • 3 large red potatoes or 3 cups , cut into ½-inch pieces, peeled or unpeeled
  • 3 stalks celery or 1½ cups , sliced
  • 2 cups carrots , cut into ½-inch sliced
  • 1 large onion or 2 cups , chopped

Ingredients for the Sauce

  • 2 tablespoons butter
  • 6 large garlic cloves or ¼ cup or 50 grams , finely chopped
  • ¾ cup red wine
  • ¾ cup Guinness
  • 4 cups beef stock (or broth)
  • 2-3 tablespoons tomato paste
  • 1 tablespoon white sugar
  • 2 tablespoons Worcestershire sauce
  • 1 scant tablespoon dried thyme , loosely scooped and level or 3 sprigs of fresh thyme
  • 2 bay leaves

Ingredients for slurry

  • 1/4 cup flour
  • 1/4 cup water

Ingredients for Laureen's Cheddar Stout Crust

  • recipe and ingredient list here

Instructions

Instructions for Browning the Beef

  1. Combine salt and pepper with flour in bag; add beef cubes to flour mixture and shake to combine
  2. Brown 1/3 cubes in large heavy skillet or Dutch Oven on medium high heat on all sides (about 5 to 7 minutes); repeat 2 more times until all cubes are golden, adding extra oil as bath
  3. Transfer to a plate; set aside

Instructions for Browning the Vegetables

  1. In same skillet or Dutch Oven, over medium heat add all vegetables: potatoes, celery, onion and carrots
  2. Brown until golden: let fry in place for 5 minutes, turn or stir to brown other side (about 10 minutes or 15 in Dutch oven); set aside in a bowl
  3. Pre-heat oven to 350F

Instructions for Deglazing the Pan

  1. Melt butter in same pan; add garlic and sauté 30 seconds, until fragrant
  2. Deglaze pan with red wine; add Guinness, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves
  3. Stir to combine and simmer 10 minutes

Putting it all Together

  1. Add vegetables and beef back into the Dutch oven or skillet with the sauce; stir to fully incorporate
  2. Bake in 350F oven for an hour, or until vegetables and beef are tender; season with salt and pepper to taste; serve hot with Irish Soda Bread and a lovely crisp tossed green salad OR
  3. top with Laureen's Cheddar Stout Crust Recipe and return to oven to bake for 40 more minutes until golden

Instructions for Slurry

  1. Combine ingredients, mixing or whisking together until fully incorporated without lumps

Recipe Notes

If juices need to be thickened add slurry slowly stir into the stew (I usually add this through a sieve to avoid lumps – see photo); simmer for a few minutes until thickened and slurry cooked