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!
1 lb diced beef
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!)
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…
Apologies for my absence of late bloggers, sometimes life just gets in the way I guess.
We are still experiencing the chill factor here in Ireland at the moment. We need some tasty, hot dishes to keep us warm while we await Spring 🙂 While not breaking the bank either 😉
This is my ‘posh’ version of bangers and mash. The ‘jus’ used in this recipe is incredibly versatile and can be used with lamb and beef also.
1 clove garlic
1 sprig thyme
100 ml port
300ml beef or lamb stock
equal quantities flour and tomato puree (about 15 g)
I usually make my jus first as I like to allow it to reduce on the stove while I cook everything else.
Chop the onion and garlic roughly. Fry in a little olive oil until soft, together with the thyme.
When soft add the tomato puree and flour and mix until cooked out. Add the port gradually and mix until you’ve formed a smooth paste. Add the stock and allow to simmer.
Leave this to reduce for approx 20 mins. While the sausage and potato cook.
Steam your potatoes, I used ‘rooster’ but any floury potato will do.
Meanwhile heat a little olive oil in a griddle pan and fry your sausages. Try to get really good quality sausages from your butcher – with at least 70% pork quantity.
Fry the sausages until cooked.
Meanwhile mash the potato together with some butter 15 g and a little warm milk. I usually whisk my potatoes after mashing to achieve a really light fluffy consistency – yum!
Sieve the jus and pop back into the saucepan.
I usually place the potato underneath the sausages to catch all the yummy gravy – delish!