The social isolation brought on from Covid-19, means I find myself not hosting The Lunchroom @ Holy Trinity. So, I prepared the Irish Stew that we had hoped to serve on St. Patrick’s Day. I also made a video of me preparing this stew. It’s a first attempt to film using a LED ring light with my Cell phone as the camera. I’m embedding it below. I will apologize in advance for the noise of the range hood fan in the background.
The recipe is from Vikalinka(Julia Frey, author). The link is here. Given that it’s hard to find supplies I varied it a little. What is below is the recipe as I prepared it. The link gives the recipe exactly as she prepared it.
Lunchroom Irish Stew Serving
On a Tuesday, we would simply serve the stew along with a couple of slices of Irish Soda Bread. There would be coffee served as well.
Irish Stew Recipe
Preheat the oven to 160C/300F
Move the browned beef to one side of the pot and lower the heat, then add chopped onions and thyme, cook over low heat for 8-10 minutes until tender.
Add the flour and stir the beef, so it’s coated, then add the water or beef stock if using and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. , Turn the heat up and bring to a boil. Then cover with a lid and put in the preheated oven for 1 hour.
After one hour take out of the oven and add carrots and potatoes cut into large chunks to the pot, stir and add 1 cup of water, cover with a lid and continue cooking the stew in the oven for 1.5 hours.Take the lid off for the last 10 minutes of cooking.
Serve with bread and sprinkled with some fresh parsley for more flavour.
- I recommend using stewing beef or beef shoulder roast cut into chunks for this Irish Beef Stew
- Use waxy potatoes such as red-skinned potatoes, which hold their shape and do not fall apart in stews and soups.
Fell free to add anything you found helpful in using a cell phone and LED ring for creating videos. You can do that in the comment section.