- 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 the 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 two 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.
Recipe: Kevin Dundon
Photography: Harry Weir, assisted by Brian Clarke
For more Kevin Dundon recipes, click here.
- 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.
- Use pale ale instead of stout for a milder flavour.