Wednesday: Nourishing Beef Stew

A warming and nourishing beef stew served with a creamy mash. The ultimate comfort food.

Recipe by Aisling Larkin

Ingredients 

• 3 tbsp rapeseed oil2 tbsp butter
• 900g Gleeson Butchers stewing beef
• 4 tbsp flour
• 3 carrots
• 2 onions
• 2 cloves garlic
• 1 parsnip
• 100g peas
• 2 tbsp tomato puree
• 1 tbsp sugar
• 1 tsp thyme
• 1 parsley
• 1.5kg potatoes
• 700ml beef stock
• 1 tbsp Worcestershire sauce
• Optional 1 bay leaf
• Optional 1 glass 250mls Guinness

   

Method

1. Preparation: Peel the onion, carrot, parsnip, garlic and potatoes.  Chop into large chunks.  Boil the kettle and make up the stock. Pat the beef chunks dry and sprinkle over the flour and seasoning.
2. Heat half the oil and butter in an oven proof saucepan or oven and hob proof dish. Cook the beef in batches to get a golden brown colour on the exterior. Set aside the golden-brown beef as the other batches cook. When all of the beef is cooked  add a little more butter and oil and brown off the vegetables.
3. Add the beef back in, pop in the tomato puree and cook a little.  Splash in 500mls of the hot beef stock (and Guninness if you are using).  Add the sugar, thyme and Worcestershire sauce. Season a little.  Pop the lid on and cook for 90 minutes to 2 hours.  Add a little more of the stock as needed as it cooks. Add in the peas about 5 minutes before the end of cooking time.
4. Serve over a big scoop of Gleeson Butchers creamy mash potatoes or some crusty bread and garnish with parsley.

Buy Ingredients for this Recipe

Gleesons Lean Steak Pieces