The Irish Beef Stew
- 1 kg beef shank/leg, cut into cubes
- 200 g ham / bacon
- 3 tablespoons olive oil
- 12 small onions
- 400 g whole button mushrooms
- 3 carrots, cut into quarters
- salt and ground black pepper
- 1 tablespoons chopped thyme
- 2 tablespoons chopped parsley
- 10 cloves of garlic, crushed
- 500 ml red wine
- 50g butter
- 2 tablespoons flour
- 50 g butter,
- 1.5 kg potatoes
- 1 cup milk
- fresh ground black pepper
- 1 head cabbage
- 200 g ham / bacon
- 4 green onions chopped finely
- parsley leaves, for garnishing
- Dice the beef and bacon into 2 cm cubes.
- In a large pot with a little olive oil, brown the beef and bacon.
- In another pan with some olive oil brown the whole onions, then add to the pot with beef.
- Then in the same pan slightly fry the mushrooms and carrots, then add these too to the stew pot.
- Fill the pot with wine and water until all ingredients are cover with liquid.
- Add the chopped parsley and thyme, chopped garlic, season with salt and pepper.
- Simmer for about 1 hour, until the meat is tender.
- In a different pan, make the roux, by adding the flour to the melted butter, Cook for two minutes.
- When the stew is cooked, remove the meat and vegetables, leaving only the liquid.
- Add the roux to the stew’s liquid, whisk and boil about 1-2 minute, until thickens to the desired consistency.
- Return the meat and vegetables to the pot and stir gently.
- Cook the potatoes in their skins for 30 minutes.
- Peel the potatoes and mash them thoroughly until lump free.
- Add the 1/2 of the butter and gradually the hot milk, stirring all the time. Season with salt and pepper.
- Shred the cabbage leaves and cook them in unsalted water until becoming darker green. Add the remaining butter and cover with lid for 2 minutes to tenderize it.
- Drain thoroughly before returning it to the pan. Chop into small pieces.
- Put the ham cubes and green onions in a large pan and fry them slightly for a minute.
- Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve on every plate a bit of stew and colcannon on the side. Garnish with parsley leaves.