Irish Beef Stew


Description

Serve this ultimate Irish stew with buttery mashed potato, champ or chunks of bread.

Ingredients

1kg braising beef
200g flour
3 tbsp pomace oil
4 garlic cloves, smashed and minced
1 small onion, finely diced
20g thyme, picked and finely chopped
20g rosemary, picked and finely chopped
1/4 leek, cut into rings
3 carrots, peeled and cut into rounds
1/2 turnip, peeled and cut into a 2cm dice
1 savoy cabbage, small
3 potatoes, peeled and cut into a 2cm dice
300ml red wine
350ml beef stock
Flaky sea salt
Black pepper, crushed
25g parsley, finely chopped

Directions

1. To begin, season the flour with a little salt and pepper and toss the beef in it. Shake off any excess flour.

2. Heat the oil in a large pan to a medium heat. Add the diced beef and sear all over until it's a nice golden brown colour. It’s important to do this in stages so as not to overcrowd the pan. You want a really deep caramelisation on the meat at this stage, not to cook it through. Once all the meat is seared, remove from the pan.

3. Start to fry the onions, garlic, leek, rosemary and thyme in a little more oil over a high heat. Once coloured (after approx. 10 min) add the red wine and allow to boil away.

4. Once the wine has reduced, add the carrots, turnips, savoy cabbage, beef stock and the pre-seared meat. Cook over a medium heat for 2 h, adding extra water if it gets a little dry.

5. Once the meat has become tender to the touch and the vegetables are cooked, add the potatoes. Top up again with water, bring back up to a high heat and cook for 25 min or until the potatoes are cooked through.

6. Season to taste with salt and black pepper and stir through the parsley.

7. Serve with additional mashed champ or on its own for a perfect warming evening dinner.

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