Perfect Irish Stew

Ingredients

21/2 lbs marbled stew meat
1/4 cup vegetable oil
3 tsp minced garlic
2 heaped tbsp flour
4 cups beef stock
2 cups red wine
2 cups Guinness
1/4 cup tomato paste
1 tbsp dried thyme
2 tbsp New Canaan Farms Hill Country Steak Sauce
2 bay leaves
2 tbsp butter
1 large onion
2 cups chopped or mini carrots
3 large Russet potatoes
Good quality salt and pepper

Serve with

Cabbage, Irish Cheese Soda Bread and New Canaan Farms Caramelized Onion & Garlic Jam

Directions

• Season the raw meat generously with salt, then heat the oil in a heavy-bottomed pan and brown under high heat in batches, taking care not to overcrowd
• Once all the meat is browned and together in the pan, add the garlic and cook until fragrant – about 1 minute. Stir in the flour and cook for 1 minute more
• Stir in the stock, wine, Guinness, tomato paste, thyme, bay leaves and Hill Country Steak Sauce
• Bring gently to the boil, then reduce the heat for a very gentle simmer. Loosely cover, and leave for 1 hour, stirring very occasionally
• Melt the butter in another pan and sauté the onions and carrots for about 15 minutes
• Cut up the potatoes – fine to leave the skins on!
• After an hour of simmering, add the sautéed vegetables and potato to the stew pan. Continue to simmer – this time uncovered, for an additional hour
• Discard the bay leaves, spoon off any excess fat, season with salt and pepper and serve! This is also GREAT made in advance – it keeps and freezes very well
• Happy St Patrick’s Day!