Irish Stew-Tine!! Yup it’s a thing ;)

Hiiiiiii I’m back!!!!!

Okay. So. I love fries. And I love gravy. I often say I could drink gravy out of a mug. Annnndddd….I love cheese.

So. I love poutine. Clearly.

What I also love is Guinness and beef. You see where we are going with this huh. I am not a woman of mystery.

That said, I am a bit weird. Actually a lot weird, if you know me. Ha! But save that for another time.

The thing is. I don’t really like stew per se. Let me elaborate. I like deconstructed stew. I can’t have the potatoes in them… because I love every other kind of potato far better than the soft stewy kind that I feel it’s a waste of potential perfection in my mind, and well, for some reason I like to complicate things errr challenge myself?! So I take out the potatoes and replace with other carby delights or another type of potatoey goodness.

Sometimes I make Irish stew and ladle it onto mashed German butter potatoes (Yukon Gold work just as well) with oodles of butter and cream mmmmmm and serve with green beans or another sturdy green veg. I also want to try making a Colcannon (Irish mash with cabbage, scallions etc.) to serve with another version of my deconstructed Irish stew.

Anyhoo I hope you enjoy!

And don’t worry vegans / veggies I have a lovely salad coming up for you shortly!

What ya Need:

Stew:

  • Butter and/or olive oil
  • 1 large onion diced fine
  • 2 celery stalks thinly sliced
  • Lots of garlic minced
  • 1/2 bunch parsley (fresh, washed, dried, chopped)
  • 2-4 carrots diced (depending on how carroty you want it)
  • Beef or bison (stewing meat, or steak cut into chunks – I used one steak and one small packet of stewing beef)
  • Beef broth ( carton 1L)
  • Guiness (1- 1 1/2 cans)
  • Good salt (I used a bit of smoked salt and some himalayan)
  • Fresh cracked pepper
  • Bay leaf (optional – remember to remove later!)
  • A little bit of gravy flour
  • Green peas and/or green beans chopped (optional)

How To:

Cook onions in butter/oil til softening. Add in carrots, celery and garlic. Cook til getting a little golden. Push to the sides making room in the center of the pot.  My Pops always taught me to keep red meat out on a plate while prepping other things to bring it up to room temperature – when it hits the heat it doesn’t react so much and is more tender. You can either coat the meat chunks in some flour now, or you can stir in some gravy flour later. Up to you!

Toss the meat and add in some more oil. Let the meat sear a bit and then toss in the parsley and pour in the beef broth and Guinness.  Season with a little salt and as much pepper as you like. Go light on the salt at this stage because the broth is salty. So you can always adjust later once it’s thickened and cooked down.

Also toss in the bay leaf at this stage. Cook for a while on medium. It should be simmering for a quite some time. Overall probably a couple of hours. I can’t recall but keep checking it.

Once it has reduced a fair amount you can add in some peas and/or green beans. They can cook in the stew, but you add them at this later stage so they don’t over cook. Although in stew I like the veggies to be over cooked a bit so I do let them go a while.

Basically you know the stew is ready when the meat is falling apart in little shreds and it no longer looks soupy. It looks like meat and veg mangled together in a lovely gravy.

Poutine-Style!

  • Cheese curds
  • Russet potatoes
  • Olive oil
  • Fresh cracked pepper
  • Balsamic glaze or balsamic vinegar (optional)

Preheat olive oil (or your personal fave) in a deep pan. Medium/High.

Peel potatoes and cut into strips. Pat the strips down with paper towel to remove any excess moisture.

Fry the strips in batches. For this I did 3 potatoes and I did it in two batches. I kept the first batch warm in the oven after draining on paper towel. The fresher they are the better though. So you may just want to eat two small portions cause the fries are best served fresh!

Top fries with cheese curds and stew and you’re off to the races! You can drizzle some balsamic vinegar or glaze for a little sweet or sour kick.

And if you want… drink a Guinness while you’re at it. Beer and poutine is a grand combination. MMMMMM

OPTIONS other than poutine-style:

Serve with mash, baked potato, fries, Colcannon or whatever pleases you! Or you can pop into an oven safe dish and cover with a pie crust! Or you perhaps top with mash and cover with an Irish cheese for an Irish Cottage Pie of sorts. Or you could even serve with egg noodles for a Stroganoff-esque dish. Or if you want go ahead and put potatoes right into the stew in the broth/beef phase to give them ample time to cook down. In that case you can probably skip the flour as they will impart their starchiness.

Have fun with it 🙂

Here are the wee snaps!

Stew in the early stage.

Stew in the early stage.

Liquids reducing nicely and meat getting more and more tender.

Liquids reducing nicely and meat getting more and more tender.

Mmmmm. That's what you want. The meat to fall apart and the sauce to get all thick and gravy-like.

Mmmmm. That’s what you want. The meat to fall apart and the sauce to get all thick and gravy-like.

Cooking up some Russets in a shallow pan of olive oil.

Cooking up some Russets in a shallow pan of olive oil.

Draining some oil off the fries.

Draining some oil off the fries.

Adding some cheese curds....

Adding some cheese curds….

And more fries and still more cheese curds! Just can't get enough curds on my poutine!

And more fries and still more cheese curds! Just can’t get enough curds on my poutine!

And Irish Stew getting all friendly with the cheese curds and fries. YUM! Drizzled some balsamic glaze on top! I forgot the peas this time but they are a nice addition to add a hint of sweetness to this ever so savoury meal.

And Irish Stew getting all friendly with the cheese curds and fries. YUM! Drizzled some balsamic glaze on top! I forgot the peas this time but they are a nice addition to add a hint of sweetness to this ever so savoury meal.

 

 

 

 

 

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