• Cooking Time: 1-2 hrs
  • Servings:
  • Preparation Time: >30



  • 3lb 5oz stewing beef, cut into cubes
  • 6oz streaky bacon
  • 3 tbsp olive oil
  • 12 baby onions, peeled
  • 18 button mushrooms, left whole
  • 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
  • salt and freshly ground black pepper
  • 1 tbsp chopped thyme
  • 2 tbsp chopped parsley
  • 10 cloves of garlic, crushed and grated
  • 15fl oz red wine
  • 15fl oz chicken or beef stock
  • For the roux
  • 2oz butter
  • 13/4 oz flour


  • Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
  • Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
  • Place these back in the casserole, along with the herbs and garlic.
  • Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
  • To make the roux, in a separate pan melt the butter, add the flour and cook for 2 minutes.
  • When the stew is cooked, remove the meat and vegetables.
  • Bring the remaining liquid to the boil and add 1 tbsp of roux.
  • Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
  • Replace the meat and vegetables, and taste for seasoning.
  • Sprinkle with chopped parsley and serve with Pea and spring onion champ.

Categories: Soup  St. Patrick's Day  Stew 

Author Credit: BBC food

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