We are right in the middle of the autumn season and we are beginning to feel the cold weather creep in and the evenings beginning to get darker. During this time, we all have a tendency to spend our nights in doors on front of the fire, with a hot chocolate and our favourite comfort foods. In Ireland today, we are famous for our hearty meals and fabulous home-made recipes that have made us well known all around the world. When it comes into the colder months, our food choices tend to change from the summer salad to something more wholesome like a shepherd’s pie, a roast and famously, the Irish stew.
Dating back to the 16th Century when sailors travelled from South America to Europe, we were first introduced to the potato. This became a staple for most Irish dishes with the potato being mandatory for the poorest of the population. Nowadays, Irish stew is made of either Beef or Lamb, but this isn’t how it originated. In earlier times, it was made from Mutton which is a much tougher meat, which meant when cooking it, it would have to be subjected to stewing over long periods of time to soften it and make it edible. Accompanying this, the two main other ingredients were onions and potatoes, with some wealthier families including root vegetables such as carrots or parsnip. Overtime, the many recipes we have created have been passed down from generations and developed to suit our different tastes in a more modern time. Whether you are cooking for your family at home or searching for a hearty meal for your establishment, this is essential recipe for any Irish home or a perfect tasty solution for your café or restaurant! Perfect for the transititon into the colder months.
One Pot Irish Beef Stew
2 Tablespoons of Vegetable Oil
1kg Beef, Cut into chunks to your likings
3 Stalks Celery, Trimmed & Sliced
2 Onions, peeled and roughly chopped
4 Large Carrots, peeled and roughly chopped
1 Litre Beef Stock
900g Potatoes, peeled and halved into small cubes
Sea salt and ground black pepper
- Firstly, Using your stew pot, add 1 tablespoon of vegetable oil. Add one half of your beef and brown and repeat this step for the second half of your beef. Add a pinch of sea salt and add your litre of beef stock. Bring to a boil and let simmer for 30 minutes.
- Add your onions and half your potatoes to the beef and stock mix. Cook for approximately 30 minutes until potatoes are soft.
- Add remainer of your ingredients such as the rest of your potatoes, carrots, celery, onion and any other vegetable you decide to throw in! Then, simmer for another 25-30 minutes and season again with your sea salt and ground black pepper. The longer you let your stew - leave on a low heat and slow cook - the better it may taste so it's all about timing and preference!
Serving tip: It’s more than ideal to serve your stew with a slice of fresh white bread and butter – the perfect combination and easy to serve for family, friend or your customers!
This recipe is ideal for serving in your café or restaurant in the colder months! It’s easy to cook and can be left in a soup kettle throughout the day to keep warm and easily served up in a takeaway container for the customer on-the-go. If you’re interested in shopping the products featured in this post why not visit us at www.hughjordan.com or if you would prefer to shop in person, visit us in our store in the heart of Dublin City Centre at 1 Chancery Court, Bride Street, Dublin 8. Need directions? Check the map here!