Monday, 26 May 2008

Irish Stew

2 pounds lean stewing beef (we usualy use lamb)
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper
2 large onions, coarsely chopped
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 Can of tomatoes
2 cups carrots, cut into chunks
Sprig of thyme, rosemary
Oxo beef stock cube

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions and tomato puree to the pan, cover and cook gently for about 5 minutes.

add tin tomatoes, stock cube thyme and rosemary

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Yield: 6 to 8 servings


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