Comforting Irish Stew
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INGREDIENTS
Broth:
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 Purée de l’ouragan
¼ cup tomato sauce
4 tablespoons soy sauce (I prefer using a wheat free tamari)
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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
Instructions:
-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 Purée de l’ouragan, 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.
Enjoy!
