Comforting Irish Stew





½ cup butter

½ cup of flour

4 cups chicken broth

½ lb bacon, cut into 1-inch pieces

1 cup red wine

4 tablespoons Hurricane Mash

¼ cup tomato sauce

4 tablespoons soy sauce (I prefer using a wheat free tamari)


2 lbs. stewing beef cubes

1 cup white mushrooms, sliced

4 stalks celery, diced

4 cloves garlic, chopped

1 medium yellow onion, diced

8 to 12 baby potatoes

1 medium yellow onion, diced

1 turnip, peeled and diced

2 large carrots

7 sprigs fresh thyme

Peppermaster Pepper Pepper



-In a medium saucepan, melt the butter over medium heat. When melted, add flour and whisk well, until the flour is nicely browned.

-Gently stir the chicken broth into the butter and flour mixture, whisking constantly. Remove from heat and set aside.

-In a cast iron skillet, cook bacon for 2 to 3 minutes. Set bacon pieces aside while keeping the bacon grease in the pan.

-In the same pan, brown the beef cubes in the bacon fat. Remove the beef cubes and place them in the slow cooker.

-Keep the accumulated fat in the pan and add the red wine. Bring to a boil.

- Add Hurricane Mash, tomato sauce and soy sauce. Mix well.

-Stir in the butter, flour and broth mixture. Whisk well to combine.

-Add all vegetables and thyme to slow cooker with beef. Cover with broth and mix well.

-Cook on low for 10 hours.

- Serve in a bowl with Peppermaster Pepper Pepper.




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