Recipe by Chef Chuck Doherty of Carndonagh Kitchen
Historically in Ireland, beef was a meat reserved for the wealthy, and most of it was exported to England. Still today, beef is a significant contributor to the country’s economy and exports. When meat was available, families would prepare it in ways that could feed the largest number of family members possible.
Preheat oven to 350 degrees F. While heating, lightly coat beef with flour. Brown beef in batches on stovetop over medium high heat. Set aside. Without cleaning pan, sauté onion until tender and translucent. Deglaze pan with one small pour of beer. Add carrots, parsnip, thyme, rosemary and beef. Add beer and beef broth until beef is just about covered.
Cover and bake in heated oven for 1½−2 hours, or until tender (for more tender beef, cook at 300 degrees F for 2½−3 hours). For a thicker stew, add a cornstarch slurry by mixing cornstarch and cold water well. Add slurry slowly while stirring until stew is the preferred consistency. Add salt and pepper to taste.
To make champ potatoes, peel and cut potatoes. Place in cold, salted water and bring to a boil until fork tender. While waiting for potatoes to cook, in a small saucepan heat cream and green onions. Remove from heat as soon as hot. Drain potatoes, then mash. Add butter and infuse enough cream and green onion mixture until smooth. Add salt to taste. Serve with stew.
