By Chef Paul Duffy

It’s cool and crisp as an apple outside, and I consider that the time for putting some hearty stews on the table. Here’s a recipe for the stew we serve in the restaurant.

Shanachie Irish Stew

Serves: One big guy or six regular people.

• 5 lbs beef, 1-1/2 inch cubes
• 5 large carrots, 1-1/2 inch dice
• 5 Yukon Gold potatoes, 1-1/2 inch dice
• 3 bay leaves
• 2 T onion powder
• Salt and pepper to taste
• 1 lb roux (1/2 lb butter and 1/2 lb flour, cooked 8 to10 minutes)
• 1/2 cup gravy mix

In a large pot combine carrots and potatoes in 1 gallon of salted water, cook until tender.

In a large pan brown beef and 1/2 of the onions, season with salt and pepper, and cook for 45 minutes or until beef is tender.

Remove carrots and potatoes; reserve water.

Remove beef and onions, reserve drippings, and add liquid to the carrot and potato water.

Combine carrots, potatoes, cooked onions and beef in a separate pot.

Bring the reserved liquids to the boil with the remaining 1/2 of the onions and season with bay leaves, onion powder, and gravy mix; thicken with roux to form a thin gravy.

Add cooked carrots, potatoes and beef back into the liquid cook for an additional 15 minutes to remove the flour flavor from the roux. Season to desired taste and serve.

Related Links

• How Shanachie Irish Stew Was Born
• Beef or Lamb?