THE BEST IRISH BEEF STEW COOKING TIPS
Serves
6
Preparation
time: 20 minutes
Cooking
time: 2½ hours
INGREDIENTS
§ 2 tbsp olive oil
§ 900g stewing steak (lean but not too
lean)
§ 6 large garlic cloves, crushed
§ 1 litre of beef stock
§ 250ml of Guinness beer
§ 250ml of fine red wine
§ 2 tbsp tomato puree
§ 1 tbsp sugar
§ 1tbsp of fresh thyme leaves, finely
chopped
§ 1 tbsp Worcestershire sauce
§ 2 bay leaves
§ 50g butter
§ 1.5kg potatoes, peeled and chopped
into ½ inch pieces
§ 1 large onion, chopped
§ 500g carrots, peeled and chopped
into ½ inch pieces
§ Freshly ground salt & pepper to
season
§ 2 tbsp fresh parsley, finely chopped
INSTRUCTIONS
1.
Heat
half of the oil in a heavy based large pan on a medium heat. Season the beef and fry half the beef until
brown all over. Put aside the browned
meat and repeat with the remaining beef.
Add the garlic to the browned meat and sauté for 1 minute.
2. Add
the beef stock, Guinness, red wine, tomato puree, sugar, thyme, Worcestershire
sauce and bay leaves. Stir the mixture
and bring to boil and then reduce the heat to medium low, cover and simmer for
1 hour, stir occasionally.
3.
In
the meantime melt the butter in another large pan on a medium heat. Add the carrots, onion and potatoes and sauté
the vegetables until golden, this will take around 20 minutes. Set aside until the meat has simmered for 1
hour.
4. Add
the vegetables to the beef. Simmer
uncovered until the beef and vegetables are very tender, this will take about 1
hour. Remove the bay leaves. Transfer the beef stew to a warmed serving
dish, add salt and pepper to taste.
Sprinkle with parsley and serve.
Cooks Tip
§ The stew can be prepared up to 2
days in advance and stored in a sealed container in the refrigerator.
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