Side Pannel
Irish Bunny Chow
Irish Bunny Chow
- Recipe Submitted by maryjosh on 06/19/2018
Ingredients List
- 2 tbsp. vegetable oil
- 1.25 kg braising/stewing beef chopped into bite-size chunks
- 2 tbsp plain all-purpose flour mixed with a pinch of salt and pepper
- 2 large onions
- 5 cloves garlic peeled and crushed
- 500 ml Guinness
- 400 ml beef stock (water plus 2 stock cubes is fine)
- 2 tbsp tomato puree/paste
- 4 bay leaves
- 1 tsp salt
- 1 tsp crushed black pepper
- 4 medium potatoes, peeled and chopped into chunks
- 3 large carrots peeled and chopped into chunks
- 6-8 medium sized bread cobs/boules approx 200g/7oz each if you can find them
- Small handful of flat-leaf parsley
Directions
Pre-heat the slow cooker to high
Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over (you can do this in two batches if your pan isn't big enough). Add the onions and cook for a further 5 minutes. Stir in the garlic. Add in the Guinness, stock, tomato puree, bay leaves, salt, pepper, potatoes and carrots. Bring to a gentle boil then transfer to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours (alternatively you could put a lid on the pan and cook in the oven for 3 hours at 160c/325f).
Test for seasoning and add a little more salt and pepper if required.
Cut the lids off 6 bread cobs/boules. Use your hands to hollow most of the bread from the inside. Make sure you don’t make any holes that the stew would leak out of
Spoon the stew out into the bread cobs (being careful not to break up the potato as it will be very tender by now), top with a few leaves of parsley and serve with the lid of the bread cob.
Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over (you can do this in two batches if your pan isn't big enough). Add the onions and cook for a further 5 minutes. Stir in the garlic. Add in the Guinness, stock, tomato puree, bay leaves, salt, pepper, potatoes and carrots. Bring to a gentle boil then transfer to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours (alternatively you could put a lid on the pan and cook in the oven for 3 hours at 160c/325f).
Test for seasoning and add a little more salt and pepper if required.
Cut the lids off 6 bread cobs/boules. Use your hands to hollow most of the bread from the inside. Make sure you don’t make any holes that the stew would leak out of
Spoon the stew out into the bread cobs (being careful not to break up the potato as it will be very tender by now), top with a few leaves of parsley and serve with the lid of the bread cob.
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