My Mum’s Beef Stew

STEW This is the beef stew I cooked for Ireland’s Best Home Cook competition. Lots of you have been asking for this recipe so here you go, as promised 😉

I was actually planning on having lots of salads this week, but then met eireann went and issued a weather warning, hey ho, back to the winter dinners!

Ingredients:

1 lb diced beef

1 onion

5 carrots

3 sticks celery

10 button mushrooms

1 tbsp port

25g tomato puree

25g  plain flour

1/2 beef stock cube (I use Kallo organic)

1/2 mushroom stock cube (as above)

1 pint of water

1 tbsp Worcestershire sauce

1 tbsp tomato ketchup (yes, tomato ketchup!)

 

 

Method:

Fry the onion in a large saucepan until soft. Add the beef and fry until browned on all sides. Add the chopped veggies and and turn the heat right down. I usually move mine over to the stove top at this stage…

Add the puree and stir through. Add the flour and stir, making sure it is cooked out – otherwise you will have a lumpy stew 😛

The port goes in at this stage, stir and gradually add the stock.

 

Simmer for about 3 hours. The meat should be really tender and the stew will have thickened.

 

I usually serve this with some really buttery, creamy mashed potato.

This stew like any tastes better the next day. You could pop a pastry case on top and bake it in the oven for a variation on the day before… 

STEW Enjoy 😉