Melt In Your Mouth Irish Beef Stew
Ingredients:
-1kg of full fillet beef , trimmed and cut into chunks
-2 tbsp rapeseed oil
-2 onions , peeled and roughly chopped
-3 celery stalks sliced
-A bay leaf
-4 large carrots , peeled and roughly chopped
-1 litre of beef stock
-900g of potatoes , peeled and chopped into bite sized pieces
-Knob of butter
-salt and pepper to taste
Equipment:
Casserole dish
Method:
Place a large casserole dish on a high heat. Pour 1tbsp of oil in the pot and brown the meat in batches. Remove the beef and set aside. Reduce the heat and pour in the remaining oil and fry the onions, celery and carrots for 5 minutes or until the onions have softened.
Preheat the oven to 160°C.
Put the meat back into the pot along with the stock and a bay leaf, seasoning with salt and pepper. Bring to a boil and then remove from the heat. Bury the potatoes down into the pot and top with your knob of butter. Cover with a lid and place in the oven for 1 ½ hours or until meat is tender.
Serve immediately or leave it to rest over night for it to develop.
4 faux fillet steaks (Rump steaks)
4 chicken fillets
2 lbs (908g) steak mince
1 kg loin bacon (cured in store)
8 beef meat balls
1 kg eye of round roast beef
200g dry cure, thick cut rashers
400g award winning homemade breakfast sausages
Complimentary tomato purée (for the meat balls)
Complimentary potato gratin
Complimentary mozzarella cheese (made in Cork, when available)
Allergen List: Gratin Potatoes 3, 7; Sausages 1, 6, 12; Meatballs 1, 6, 12; Mozzarella Cheese 7