Beef Stew (Ulster)

The humble Irish stew has made it to the big time. The earthy Ulster dish has been listed as one of the top 50 gastronomic experiences in the world by The Ultimate Eatlist, published by the Lonely Planet.

3 lb 5 oz stewing beef, cut into cubes (1.5 kg)
6 oz streaky bacon (175 g)
3 Tbsp. extra-virgin olive oil
12 baby onions, peeled
3 small parsnips
3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
sea salt
black pepper, freshly ground
1 Tbsp. fresh thyme, chopped
2 Tbsp. fresh parsley, chopped
10 cloves garlic, crushed and grated
15 oz red wine (425 mL)
15 oz chicken or beef stock (425 mL)

For the Roux:
butter (50 g)
flour (50 g)

Garnish:
chopped parsley

Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.

Remove the meat and toss in the onions, parsnips 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, in a separate pan melt the butter, add the flour and cook for two minutes.

When the stew is cooked, remove the meat and vegetables.

Bring the remaining liquid to the boil and add one tbsp of roux.

Whisk the mixture until the roux is broken up and the juices have thickened, allowing it to come to the boil. Replace the meat and vegetables, and taste for seasoning.

Sprinkle with chopped parsley and serve with champ.