A one-step, full-flavour Irish stew.
Being from the island of Ireland, I had to include an Irish stew. Everyone has their own recipe, but this is how I make mine. It’s controversial, but I like it this way and it was inspired by my Mum who always has, and always will, make her stew in a slow cooker because it adds so much flavour. Don’t worry if you don’t like Guinness, you won’t taste it – the alcohol evaporates, leaving an amazing richness in the gravy.
Tip: All you need is crusty bread with butter, and lots of it. If you like a thick sauce, add the gravy granules or cornflour paste, but I prefer mine without.
Serves 4
- 400ml Guinness
- 500g diced beef
- 1 onion, chopped
- 4 carrots, chopped (skin left on)
- handful of fresh thyme
- 1 tbsp tomato puree
- 2–3 beef stock cubes
- 600ml boiling water (or less if you prefer)
- 1 tsp curry powder
- 1–2 bay leaves
- 3 garlic cloves, chopped
- 7 potatoes, peeled and quartered
- gravy granules or 1 heaped tbsp of cornflour, mixed to a paste with 1 tbsp water (optional)
- fresh parsley, to garnish (optional)
- salt and pepper, to taste
Method
Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours or low for 8–9 hours, then use a spoon to break up some of the potatoes into the sauce. Garnish with chopped fresh parsley, if using.
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