This hearty stew is ideal for weekends. Stick it in the oven before you head off on an afternoon walk and allow to slow cook. You’ll come home to a lovely, warming and rich stew. I’ve used Jack Doyle’s Irish Stout from Wexford, but you can use your own local favourite.
- 2 tablespoons olive oil
- 30g butter
- 675g steak pieces, cut into 3cm cubes
- 2 large onions, sliced
- 3 carrots, cut into chunks
- 1 stick celery, thinly sliced
- 3 parsnips, cut into chunks
- 3 garlic cloves, crushed
- 2 sprigs thyme
- 25g plain flour
- 2 teaspoons tomato purée
- 600ml Jack Doyle’s Irish Stout
- 300ml beef stock, warmed
- 2 teaspoons Worcestershire sauce
- Salt and pepper to season
1 Drizzle some olive oil into a pan over a high heat and add a knob of butter. Add he meat to the pan in batches and quickly brown – you don’t want it to stew. Remove the meat from the pan and place in a casserole dish. Season lightly.
2 Using the same pan, add the remaining butter, then add the onion, carrots, celery,
parsnips, garlic and thyme and cook for three to five minutes. Season well.
3 Sprinkle over the flour, then add the tomato purée, cook for a further few minutes.
Pour in the stout and warmed beef stock and the Worcestershire sauce.
4 Pour the pan contents into the casserole dish and cover with a tight-fitting lid and
place in a preheated oven at 150ºC/gas mark 2 for 2V to three hours, checking occasionally to ensure there is enough liquid in the dish.
5 Once cooked, remove from the oven and check the consistency of the cooking
juices. If too thick, add some beef stock. If too thin, allow to reduce down for a few
minutes until the right consistency. Serve immediately but, like all good stews, it
tastes even better the next day.
Tip: Use pale ale instead of stout for a milder flavour.
Recipe Credit: Kevin Dundon
Photography Credit: Harry Weir, assisted by Brian Clarke