Ah, sure and you've come to the right place for a taste of the Emerald Isle! Let me tell ya, Irish stew isn't just any ol' soup. It's a hearty, wholesome bowl of comfort that'll warm you from your toes to your nose. Legend has it that this dish was first concocted by a group of Irish farmers who were tired of eating nothing but potatoes. So they threw in some meat, carrots, and onions and voila - Irish stew was born! Of course, these days you can find all sorts of fancy versions with fancy ingredients, but we like to stick to the tried and true recipe that's been passed down from generation to generation. So grab a pint of Guinness and let's get cookin'!
(Oh and we employed a couple of tricks we are pretty sure those Irish farmers had no use for! So let us know what you think!)
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- 1 Tablespoon baking soda
- 50 Grams Guinness plus some more (so don't drink it all just yet!)
- 1.2 Kilo gravy beef, cubed (Chuck steak)
- 6 cloves garlic
- 1 brown onion peeled and quartered
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons Umami Paste Recipe
- 20 Grams fish sauce
- 40 Grams Teriyaki Sauce my Irish ancestors are turning in their graves Recipe
- 4 large carrots, sliced
- 4 stalks celery, sliced
- fresh thyme
- 1 Batch Colcannon to serve Recipe
In a large bowl, combine baking soda and Guinness. Add beef, stir to combine. Cover and rest at room temperature for 30 minutes. (Or overnight in fridge).
Place garlic, onion and EVOO into the Thermomix bowl. Chop 4 sec/speed 6. Sauté 5 min/Varoma/speed 1,
Add remaining ingredients, including beef but except carrot and celery. Combine with spatula then cook 60 min/100°C/reverse/speed soft.
Add carrot and celery and continue cooking 30 min/100°C/reverse/speed soft.
Serve with fresh thyme and a side of Colcannon.