There’s nothing like a big pot of stew on a freezing cold day, igniting memories of walking home from school in the lashings of rain on a grey winter’s day. Walking in the door and throwing the school bag to one side. The smell and the warmth erasing all the worries from the day just spent in the classroom. My stew recipe is exactly like the one “mammys” have been cooking in Ireland for years. It doesn’t have tomato puree or wine (for the love of god don’t waste the wine!). Just good old fashioned Irish beef, onion and carrots, left to simmer on a low heat, Breaking the beef down until it just melts in your mouth!! This recipe practically cooks itself. The end is a dinner that feels like a hug from your mammy on a cold winter’s day
1 pack of stewing beef 500g
1 tablespoon of flour (seasoned with salt and pepper)
2 celery stalks
2 beef stock cubes with 1 pint boiling of water
1 bunch of fresh thyme
1 bunch of fresh rosemary
(save some herbs aside for the pot at end)
Method (serves 4 )
you will need a mixing bowl, and large saucepan with a lid.
In your mixing bowl add the beef and cover well in the seasoned flour.
Heat a pan with oil and brown your beef in two batches, leave to one side.
Chop and peel the carrots and onions and celery
Add some oil to your saucepan and soften the onions and carrots and celery.
Season with a little salt and pepper this adds a great depth of flavour to your stew
This adds loads of flavour to the stew. Chuck in the beef and give a good mix…
Pour in the pint of stock and let bubble for a min.
Chop your lovely fresh herbs leaving some aside to put in at the end.
Put your Lid the saucepan and turn right down to a low heat on the hob and simmer for around 3 and a half hours. (the longer the stew cooks the better).
When the beef has broken down and tenderised sprinkle in more fresh thyme and rosemary stir and serve at this stage the beef will be falling apart and melt in the mouth
Add a dollop of creamy mash