Chef Catherine Fulvio is a cookbook author and third generation farmer at her family's bed and breakfast in Ireland. Here, she makes a hearty Irish meal — just in time for St. Patrick's Day!
For the stew:
- 2 1/2 lbs stewing beef, trimmed of fat, diced into 1 1/2-inch cubes
- Flour, with salt and fresh ground black pepper added
- 3 onions, thinly sliced
- 1 pint Irish stout
- 1 dessert spoonful sugar
- 1 tsp powder English mustard
- 1 can (14 oz) chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp chopped thyme
- 2 tbsp chopped parsley
- 9 oz button mushrooms, quartered
- Beef stock, optional
- Salt and freshly ground black pepper
For the topping:
- 1 large sweet potato, peeled and sliced into 1/2 inch slices
- 2 large potatoes, peeled and sliced into 1/2 inch slices
- Irish butter and olive oil for frying
1. Preheat the oven to 350 degrees.2. Toss the diced beef in the flour. Shake off the excess flour. Melt some butter with olive oil over medium heat and fry the beef, in batches, until golden brown on all sides. 3. Place the meat into a large, shallow casserole dish. Add some more oil to the frying pan and gently fry the onions. Deglaze the pan with a little Irish stout. 4. Transfer the fried onions, the rest of the Irish stout, juices from the pan, sugar, mustard, chopped tomatoes, Worcestershire sauce, thyme and parsley into the casserole. Add a little beef stock at this stage, if needed.5. Separately, fry the mushrooms in a little butter until cooked through and lightly golden. Add to the beef mix.6. For the topping, arrange the potato and sweet potato slices over the top of the casserole. Brush over most of the melted butter, retaining a little for later. 7. Place in the preheated oven, with the lid on for about 2 hours. 8. Remove the lid, increase the oven temperature to 400 degrees. Brush with a little more butter and return to the oven for 20 more minutes to crisp. 9. Allow to cool slightly, garnish with chopped parsley before serving.
For more information, visit Ballyknocken.com.