The nights are starting to get cooler and it’s time to position the slow cooker in its full time spot for the next 4-6 months. This Hearty Irish Stew is the perfect thing to warm you up on a chilly autumn or winter night. I feel like it’s one of those meals that you never really need an excuse to eat because it’s bloody delicious.
Hearty Irish Stew is not only a fave of mine but it is budget friendly and goes a long way! You can also pop on a big batch then portion it up and chuck it in the freezer to have on hand for those nights you can’t be bothered cooking but still want a hearty meal.
Irish Stew was seen as a bit of a peasants dish back in the day as it was made with the cheapest and most simplest ingredients. Most of the time mutton was used as the Irish kept their sheep for years for their wool and milk. Mutton is tough so they slow cooked it along with onions and potatoes and got themselves a hearty meal. This beaut of a stew is one of Irelands national dishes and rightly so. It’s epically amazing. So much so that it even has it’s own poem!
Hurrah for A Good Irish Stew
For all sorts fo stomachs there are dainties,
bu the best feed between I and you,
is some mutton with onions and ‘tatties,
made into a real Irish Stew.
Then hurrah for an Irish Stew,
that will stick to your belly like glue.
The sons of St Patrick for ever,
and three cheers for a real Irish Stew.
What you’ll need
– 3 medium carrots, washed, halved and cut into slices
– 4 medium sized potatoes, cut into 1 1/2 ish cm chunks
– 500g chuck, blade, rump or other casserole/stewing type steak, diced. You could also use lamb or mutton
– 1/4 cup plain flour
– 1 tsp salt
– 1 tsp pepper
– olive oil
– chunk o’ butter (about 2 TBSP)
– 1 onion, diced
– 1 TBSP crushed garlic or 3 garlic gloves
– 1.2 l beef stock
– 2 TBSP tomato paste
– 2 TBSP balsamic vinegar
– 1 TBSP Worcestershire sauce
– 2 TBSP of cornflour or plain flour mixed into 2 TBSP water
– 1 tsp dried parsley
– 1 tsp dried thyme
– 2-3 bay leaves
– crusty bread for dunking OR serve with mashed potato.
What to do
– Grab your slow cooker and plug that beaut in. Chop up your carrots and potatoes, don’t worry about peeling them! All of their nutrients are either in or just under the skin. Just give them a good wash and remove any yucky bits. Chuck your diced carrots and potatoes into the slow cooker.
– Whack a fry pan on the stove, chuck in a bit of olive oil and let it heat up on a medium heat. Pop your beef, flour and salt into a ziplock bag and give it a good shake until the beef is well coated. This will help to lock in the juices. Once your pan is hot, add the beef and brown it off. Chuck the beef into your slow cooker.
– Pop the frying pan on the heat (DON’T WIPE IT CLEAN!) and throw in your knob of butter. Let it melt then add in your onions. Cook until soft then add in the garlic and give it a good mix.
– Pour in your beef stock and stir then add in the tomato paste, balsamic vinegar and Worcestershire sauce.
– Add your cornflour/water mix to the frying pan, give it a really good stir then pour this into the slow cooker.
– Sprinkle in your parsley and thyme, chuck in the bay leaves and stir the contents of your slow cooker until well mixed.
– Chuck your slow cooker on high for 4-5 hours or low for 7-8 and get on with your day! Once it’s ready, pop into a bowl, serve with a good crusty bread and enjoy!
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Tags : DINNER IDEAS