Irish Beef Stew Recipe

• 1½ kg Stewing Beef (cut into cubes)
• 175g Streaky Bacon
• 3 tbsp Olive Oil
• 12 Baby Onions (peeled)
• 18 button Mushrooms
• 3 Carrots (cut into quarters)
• Salt to taste
• Freshly ground black pepper to taste
• 1 tbsp Thyme (chopped)
• 2 tbsp Parsley (chopped)
• 10 cloves Garlic (crushed, grated)
• 425ml Red Wine
• 425ml Chicken or Beef Stock
• 
  
  
• For the Roux
  
• 50gm Butter
• 50gm Flour

• Take a little olive oil in a hot casserole and sauté the beef and bacon in it.
• Now remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
• Place these back in the casserole, along with the herbs and garlic.
• Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
• To make the roux, take a pan and heat it over medium flame. Add butter and flour to it and cook for 2 minutes.
• When the stew is cooked, remove the meat and vegetables.
• Bring the remaining liquid to the boil and add 1 tbsp of roux. Whisk the mixture until the roux is broken up and the juices have thickened, allow boiling.
• Replace the meat and vegetables, and taste for seasoning.
• Sprinkle chopped parsley and serve.