Canadian Irish Stew with Beef
Though Irish Stew is traditionally made with lamb, this made with know-your-farmer beef version with on-hand root vegetables is comfort in a bowl on a cold Winter Ides of March or St. Paddy's Day Eve.
Prep Time30 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Main
Cuisine: Canadian
Servings: 8
Author: Valerie Lugonja and Jamie Oliver
- 2 Tablespoons olive oil
- 1 tablespoon butter
- 1 onion , peeled and chopped
- 1 handful fresh sage leaves (1 package)
- 1 kilo quality know-your-farmer beef stew meat cut into 1.5 inch pieces
- 1 tablespoon sea salt
- 100 churns of freshly ground black pepper (depending upon your grinder)
- 1/2 cup flour , to coat beef (in brown paper lunch bag)
- 2-3 parsnips , peeled and quartered
- 4 carrots , peeled and halved
- ½ butternut squash , halved, cleaned and chopped
- 500 g small potatoes , skin on
- 2 tablespoons tomato purée paste
- ½ bottle red wine (or 350 ml more beef stock)
- 285 ml organic beef stock
For the Garnish:
- finely grated zest of 1 lemon
- 1 tablespoon finely chopped rosemary needles
- 2 tablespoons finely chopped flat leafed parsley leaves
- 1 large clove garlic , peeled and minced
- 1 teaspoon salt
Preheat the oven to 300ºF
Put a oil and butter into a dutch oven
Add onion and sage leaves; fry for 3 or 4 minutes
Add tomato purée, wine and stock to combine
Flour meat by shaking it in a brown paper bag with flour and seasonings; add to pan with all of the vegetables (potato, parsnips, carrots, squash, parsnips, artichokes)
Season well with freshly ground black pepper; add salt
Bring to the boil, then place a lid on top and cook in preheated oven until tender (3-4 hours: if meat falls apart easily it's done)
Turn the oven to 225°F and hold until ready to eat
Serve the Stew:
Ladle into bowls and garnish with lemon, garlic, parsley mixture immediately (do not miss this step)
Serve with warm, crusty Irish Soda Bread