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.
Course
Main
Cuisine
Canadian
Prep Time30minutes
Cook Time4hours
Total Time4hours30minutes
Servings8
AuthorValerie Lugonja and Jamie Oliver
Ingredients
2Tablespoonsolive oil
1tablespoonbutter
1onion, peeled and chopped
1handful fresh sage leaves(1 package)
1kilo quality know-your-farmer beef stew meat cut into 1.5 inch pieces
1tablespoonsea salt
100churns of freshly ground black pepper(depending upon your grinder)
1/2cupflour, to coat beef (in brown paper lunch bag)
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
Prepare the Garnish:
Mince the garlic and add the salt to it on a cutting board; press with a fork to emulsify the garlic and salt
Add lemon zest and rosemary and parsley to garlic mixture; combine well
Serve the Stew:
Ladle into bowls and garnish with lemon, garlic, parsley mixture immediately (do not miss this step)