A classic Irish dish, this Kevin Dundon beef stew is full of flavour.
"This hearty stew is ideal for match days. Stick it in the oven before you head off 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."– Kevin Dundon
Yield: Serves 4
- 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
- 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.
- 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.
- 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.
- 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.
- 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: Kevin Dundon
Photography: Harry Weir, assisted by Brian Clarke
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