Irish Stew is a favourite of mine, and a recipe my Grandma used to make. Every time I would come up to the country during school holidays and stay with her and my pa, she would ask me what I wanted her to cook for me. One of my favourites was “Irish Stew”. Her recipe was a little different to this one, but this still has the rich and full flavour that is classic Irish Stew. I love the watery broth that is so rich, hearty and flavoursome, and the gorgeous root vegetables and of course the bone and marrow from the Osso Bucco. The tomato and Worcestershire gives it a little spicy tang and kick too.
Traditional Irish Stew, perfect as we come into Autumn….
- 4 x pieces of Osso Bucco
- himalayan Salt
- ground black pepper
- 1/4 cup olive oil
- 1 onion
- 6 minced garlic cloves
- 2 carrots
- 1 swede
- 1 parsnip
- 1 turnip
- 6 potatoes washed with skin on (cut into approx 5mm slices)
- 2 tbsp Worcestershire Sauce
- 1 cup organic red wine
- 2 cups filtered water
- 1 cup Guinness
- 2 tbsp tomato paste
- some bay leaves
- a sprig of fresh thyme
- 4 cups beef broth
- 2 tbsp butter
- Wash the meat and pat dry with a paper towel. Cover lightly both sides with Himalayan salt, and brown on the pan in some olive oil. Cook pieces two at a time not to overcrowd the pan so that it doesn’t steam.
- Once meat is browned, put it back in the pan, add the butter then add garlic and onions, cook for a few minutes or until translucent.
- Add beef stock, water, Guinness, tomato paste, thyme, Worcestershire sauce, bay leaves, and wine.
- Bring it all to a gentle boil then reduce to a simmer and leave it for an hour.
- Add carrot, turnip, parsnip and swede (cut into bite-sized pieces) and let the mixture boil for another 45 minutes.
- Add sliced potato and gently simmer for a further 30 minutes. Add pepper and salt.
- Serve with some chopped parsley, and fresh sourdough and organic butter! (or green vegetables or whatever your diet permits)
I would love to know what you think?!
comment below xxx