Traditional Irish Stew With Wine Match

Rich wintery dishes call for rich and robust wines. Think rustic, classic regions – Bordeaux, Aged Burgundy and warming Stellenbosch.
Ingredients
OLIVE OIL

500G SHOULDER/ STEWING STEAK SLICED INTO 3CM CHUNKS

6 LARGE GARLIC CLOVES, PRESSED

1.5 L BEEF STOCK

250 ML GUINNESS (2/3 OF CAN OR STUBBIE)

250 ML RED WINE

2 TBSP TOMATO PASTE

1 TBSP SUGAR

1 BOUQUET GARNI
2 BAY LEAVES

2 TBSP BUTTER

350G CARROTS, PEELED AND CUT INTO 1 CM PIECES

SALT AND BLACK PEPPER

2 TBSP CHOPPED PARSLEY

1.5 KG POTATOES, CUT INTO 1CM PIECES

1 LARGE ONION, FINELY CHOPPED

Recipe Method

1. Heat olive oil in heavy large saucepan.


2. Add the beef and sauté until brown over high heat, turning frequently.


3. Add garlic and sauté for a minute. Pour in the beef stock, guinness, wine, tomato paste, sugar, bouquet garni and bay leaves. Stir together.


4. Bring to boil, then cover and simmer for an hour, stir occasionally to mix together flavours.


5. Meanwhile, melt the butter in another large saucepan over medium heat. Add the onion, potatoes and carrots. Sauté the vegetables until gently browned, when set aside.


6. Once the beef stew has been simmering for an hour, add the vegetables, simmer uncovered for around 45 minutes or until the vegetables and beef are tender.


7. Remove the bay leaves and bouquet garni. Tilt pan and spoon off fat. Transfer stew to serving bowls.



Wine Match

The rich, traditional wintery dish of Irish Stew requires a pairing that's equally rich and traditional. Think of the classics of Bordeaux or Burgundy and you can't really go wrong. Alternatively you could plump for a Stellenbosch red.


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