Irish Beef Stew
Ok so actually this recipe was supposed to be made with lamb. But I have been trying to budget myself lately on the grocery bill – which is incredibly difficult for me – and lamb just wouldn’t fit in the budget.
Even from Costco. I tried.
I love lamb.
I don’t love beef. But since we bought half a cow last summer, I had stew meat on hand already so by using beef I saved my grocery budget about $25. I consider that a pretty substantial savings. So we went with beef.
I loved it.
The kids loved it, my sister-in-law loved it.
My husband loved it and the friend he brought home for dinner loved it too.
An all around hit.
It’s a different flavor, even though it really is the same old ingredients as any beef stew. I believe it is the quantities that are a touch different than normal (in regards to the carrots) and the technique which changes the flavor. It has almost a sweet flavor from all the carrots that lends itself very nicely to the meat which is tender and juicy.
I think I would have eaten about 3 bowls of the stuff if there had been enough for me to do so. But as it was, everyone only got one helping. If I was going to make it again I would double the recipe. It would feed 4 adults quite adequately but we had 4 adults and 4 kids eating it, I even made some divinely delicious rolls to go with that everyone had and we could have used a little more soup.
But other than that – this is a winner and I will be making this again for sure!
- 2 medium-sized onions, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon butter
- 1 teaspoon dried thyme
- 2 pounds stew meat (lamb or beef), rinsed and dried very well
- 7 carrots, chopped
- 2 tablespoons pearl barley
- 5 cups chicken stock
- Salt
- Freshly ground black pepper
- 1 bouquet garni (parsley, thyme, and bay leaf)
- 12 medium potatoes
- Butter for serving
- In a dutch oven or large stock pot, cook the onions in the oil and butter over medium high heat until they start to look translucent.
- Add the dried thyme and then the meat. Brown the meat over high heat - if you need to remove some of the liquid from the pot so the meat will brown, go ahead and do so.
- Once the meat is dried add the carrots and barley and pour in enough chicken stock to cover the meat and veggies.
- Add the salt, pepper and bouquet garni.
- Cover the pot and allow to simmer on low for 2 hours - do allow to boil - it is the long slow cooking that results in the tender meat. If you rush it, you will get tough meat.
- After it has simmered for 2 hours, place the potatoes on top - do not stir in - recover and cook for another 30 minutes.
- Once the potatoes are tender (I usually stick a fork in and if it goes in easily then they're done) scoop into serving bowls and top with a little bit of butter (Mmmmm, butter....) and serve!
Thanks for the amazingly delicious recipe: http://www.foodnetwork.com
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