This traditional Irish Stew is the epitome of comfort food. Made with tender beef and hearty root vegetables, this dish is rich in flavour and is the perfect pairing to any California red.
- 1 Lb cubed stewing beef
- 2 oz vegetable oil
- 2 cup mini white potatoes cut in half
- 1 cup cubed (about 1 inch x 1 inch) sweet potatoes
- 1 cup cubed (about 1 inch x 1 inch) turnips
- 1 cup cubed (about 1 inch x 1 inch) carrots
- 1/2 cup sliced fennel
- 1/4 cup diced onion
- 2 tbsp chopped garlic
- 1 cup red wine
- 1/4 cup whiskey or brandy
- 3 cups water
- 2 tbsp sea salt
- 2 tbsp black pepper
- 1 bay leaf
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
In a large pot, add the oil and heat on medium-high heat. Once the oil is hot add the beef and stir cooking until browned on all sides about 5 to 7 minutes. Do not crowd the pan, cook in batches if needed.
Add the wine and whiskey to deglaze the bottom of the pot. Stir constantly to get most off the bottom. Cook for about 5 more minutes on medium heat.
Next, add all remaining ingredients and stir until incorporated. Bring to a boil for 2 to 5 min and then reduce heat to low and cover with lid.
Let simmer on low heat for about 45 min stirring every 10 to make sure everything cooks evenly. Test your vegetables to make sure they are cooked to your liking.
Remove lid and check the consistency of the liquid. The goal is to have liquid more sauce or stew-like, just slightly thickened. If you find it to be too thick just add a bit of water to get it to a consistency you prefer.
If you find the sauce is too runny, leave the lid off and simmer until it reaches a better thickness. Or you can add a 1/2 cup of roux (equal parts 1/4 cup melted butter or oil mixed with 1/4 cup flour until it forms a paste). The roux should be a paste-like consistency before adding to the stew. Add in small tablespoon-size batches stirring it consistently until the roux has dissolved and the sauce has thickened.
Serve with a thick slice of crusty bread and enjoy.