Irish Beef Stew

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 500g beef chuck
• 1pcs beef-style stock cubes
• 50g tomato paste
• 20ml worcestershire sauce
• 2pcs potato
• 1bunch parsley
• 625ml (2½ cups) boiling water
• 15ml olive oil
• 15ml plain flour
• 20g butter

Method

1. Step 1 — Prep ingredients
   Preheat your slow cooker to low or preheat the oven to 150C, fan-forced. Cut the onion into wedges. Cut the carrot into 2cm-thick slices. Cut the beef into 5cm chunks and season with salt and pepper. Crumble the stock cubes into a heatproof jug, add the tomato paste, worcestershire sauce and 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Brown beef
   Heat 1 tbs olive oil in a medium frypan (if using a slow cooker) or a medium flameproof casserole dish over high heat. Cook the beef, turning regularly, for 3-4 mins until browned. Remove from the pan or dish. Reduce the heat to medium and cook the onion and carrot, stirring, for 2 mins or until slightly softened. Season with salt and pepper.
3. Step 3 — Add stock
   Add 1 tbs plain flour to the veggies. Cook, stirring, for 1 min or until golden. Gradually add the stock, stirring constantly. Add the beef and any resting juices and bring to the boil, then remove from the heat. Taste, then season with salt and pepper.
4. Step 4 — Cook stew
   If using the slow cooker, transfer the beef mixture to the slow cooker bowl. Cover and cook on low for 8 hours (see Kitchen 101). If using the casserole dish, transfer to the oven and bake, covered, for 2½ hours or until the beef is very tender.
5. Step 5 — Serve up
   Meanwhile, peel and quarter the potatoes. Put in a medium saucepan of cold salted water and bring to the boil. Cook over medium heat for 12-15 mins until tender. Drain, return to the pan and mash until smooth. Stir in 20g butter and season with salt and pepper. Finely chop the parsley leaves. Divide the mash and stew among bowls, scatter over the parsley and enjoy!
6. Step 6 — Kitchen 101
   Cooking the beef stew in a casserole dish will give a slightly thicker result than a slow cooker. If you used a slow cooker and prefer a thicker stew, transfer it to a saucepan and cook over high heat for 10-15 mins until thickened.

Allergens

Gluten, Wheat, Milch