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 Time30minutes
Cook Time2hours
Total Time2hours30minutes
Servings8servings
AuthorValerie Lugonja
Ingredients
Ingredients for Browning the Beef
2poundor one kilo know-your-farmer beef stewing meat, cut into 1-inch pieces
½cupflour
1teaspoonsalt
½teaspoonfreshly ground black pepper
2tablespoonsextra-virgin olive oil, and more as needed
Vegetables for the Irish Stew:
1large russet potato or 2 cups, cut into ½ inch pieces, peeled or unpeeled
3large red potatoes or 3 cups, cut into ½-inch pieces, peeled or unpeeled
3stalks celery or 1½ cups, sliced
2cupscarrots, cut into ½-inch sliced
1large onion or 2 cups, chopped
Ingredients for the Sauce
2tablespoonsbutter
6large garlic cloves or ¼ cup or 50 grams, finely chopped
¾cupred wine
¾cupGuinness
4cupsbeef stock(or broth)
2-3tablespoonstomato paste
1tablespoonwhite sugar
2tablespoonsWorcestershire sauce
1scant tablespoon dried thyme, loosely scooped and level or 3 sprigs of fresh thyme
2bay leaves
Ingredients for slurry
1/4cupflour
1/4cupwater
Ingredients for Laureen's Cheddar Stout Crust
recipe and ingredient list here
Instructions
Instructions for Browning the Beef
Combine salt and pepper with flour in bag; add beef cubes to flour mixture and shake to combine
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
Transfer to a plate; set aside
Instructions for Browning the Vegetables
In same skillet or Dutch Oven, over medium heat add all vegetables: potatoes, celery, onion and carrots
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
Pre-heat oven to 350F
Instructions for Deglazing the Pan
Melt butter in same pan; add garlic and sauté 30 seconds, until fragrant
Deglaze pan with red wine; add Guinness, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves
Stir to combine and simmer 10 minutes
Putting it all Together
Add vegetables and beef back into the Dutch oven or skillet with the sauce; stir to fully incorporate
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
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