Nicky's Kitchen SanctuaryIrish Bunny Chow
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Ingredients
Serves 6- 1 small handful of flat-leaf parsley
- 2 large onions
- 2 tbsp tomato puree/paste
- 3 large carrots (peeled and chopped into chunks)
- 4 medium potatoes (peeled and chopped into chunks)
- 5 cloves garlic (peeled and crushed)
- 1.25 kg (2.75 lbs) braising/stewing beef (chopped into bite-size chunks)
- 400 ml (1 2/3 cups) beef stock ((water plus 2 stock cubes is fine))
- 1 tsp crushed black pepper
- 1 tsp salt
- 2 tbsp plain (all-purpose) flour mixed with a pinch of salt and pepper
- 6-8 medium-sized bread cobs/boules (approx 200g/7oz each if you can find them)
- 2 tbsp vegetable oil
- 4 bay leaves
- 500 ml (2 cups + 4 tsp) Guinness
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Steps
- Step 1
Pre-heat the slow cooker to high.
- Step 2
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).
- Step 3
Add the onions and cook for a further 5 minutes. Stir in the garlic.
- Step 4
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 (fan)).
- Step 5
Test for seasoning and add a little more salt and pepper if required.
- Step 6
Cut the lids off 6 bread cobs/boules. Use your hands to hollow out most of the bread from the inside. Make sure you don’t make any holes that the stew would leak out of
- Step 7
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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Pre-heat the slow cooker to high.
Source: Nicky's Kitchen Sanctuary
