Lough Erne Resort’s Executive Chef Noel McMeel shares his Irish Stew Recipe

Irish Stew 


11⁄2kg/3lb 5oz stewing beef, cut into cubes  

175g/6oz streaky bacon 

3 tbsp olive oil

12 baby onions, peeled 

3 Small Parsnips

3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole 

Salt and freshly ground black pepper

1 tbsp chopped thyme  

2 tbsp chopped parsley 

10 cloves of garlic, crushed and grated 

425ml/15fl oz red wine 

425ml/15fl oz chicken or beef stock 

For the roux
50g/2oz butter
50g/13⁄4oz flour 



Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.

Remove the meat and toss in the onions, parsnips and carrots, one ingredient at a time, seasoning each time. 

Place these back in the casserole, along with the herbs and garlic.

Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.

To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.

When the stew is cooked, remove the meat and vegetables.

Bring the remaining liquid to the boil and add one tbsp of roux.

Whisk the mixture until the roux is broken up and the juices have thickened, allowing it to come to the boil.

Replace the meat and vegetables, and taste for seasoning.

Sprinkle with chopped parsley and serve with champ. 


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