Northern Irish Potée

Ingredients

In the Northern Irish adaptation of Potée champenoise, the traditional French ingredients like pork, sausages, and white wine are replaced with beef, potatoes, and Irish stout. The use of Irish stout adds a distinct flavor to the stew, giving it a rich and robust taste. Additionally, the inclusion of cabbage is a unique Northern Irish twist, adding a fresh and slightly bitter element to the dish. We alse have the original recipe for Potée champenoise, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 small head of cabbage, cored and chopped 1 small head of cabbage, cored and chopped
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) Irish stout 1 cup (235ml) Irish stout
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Pour in the Irish stout and beef broth, and add the bay leaves and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, or until the beef is tender.
5. 5.
   Add the diced potatoes, sliced carrots, and chopped cabbage to the pot. Stir well to combine.
6. 6.
   Cover the pot again and continue to simmer for an additional 30 minutes, or until the vegetables are cooked through.
7. 7.
   Remove the bay leaves before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.
• Irish stout — Use a good quality Irish stout, such as Guinness, to add depth and richness to the stew.
• Cabbage — Make sure to chop the cabbage into bite-sized pieces to ensure even cooking.

Tips & Tricks

• For added flavor, you can brown the beef stew meat in batches before adding it to the pot.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve the Northern Irish Potée with crusty bread or mashed potatoes for a complete meal.

Serving advice

Serve the Northern Irish Potée hot in bowls, garnished with fresh parsley. It pairs well with a side of crusty bread or mashed potatoes.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped parsley on top of the stew before serving. Serve it in rustic bowls or deep plates to showcase the hearty nature of the dish.