Irish Stew

Please know that an Original Irish Stew recipe requires lamb

Ingredients

• 2lb pure meat of Open Pasture Meats Grass Fed Beef stew beef

• 3.0 pounds potato

• 2 pounds carrots

• 2 onions

• ½ tsp fresh thyme leaves

• chopped fresh chives and parsley, to garnish

For the stock

• 1 pound of beef bones from a Open Pasture Meats Grass Fed Beef

• 1 large carrot, quartered

• 1 onion, quartered

• ½ celery stick, quartered

• 1 bay leaf

• 2 large sprigs of thyme

• a generous sprig of parsley

• 6 black peppercorns, lightly crushed

Method

1. Make the stock. Put the grass fed beef bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 5 pints water. Bring to the boil and simmer uncovered for 2 hours.

2. Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 2 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)

3. Make the stew. Use 2 packages of Open Pasture Meats grass fed stew beef. Peel the potatoes and cut into pieces of similar size to the meat. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.

4. Put the Grass Fed stew beef in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.

5. Add potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.

6. Add thyme. Simmer until the Grass fed stew beef is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.